Veal Sliders With Wilted Cabbage Recipes

VEAL SLIDERS WITH WILTED CABBAGE

Steps:

• Place bread in a bowl, add milk and soak. Finely mince 1 tablespoon of the onion; slice the rest thin. Melt 1/2 tablespoon butter in a medium-size skillet. Add minced onion and cook on low until soft but not brown. Transfer to a medium-size bowl.
• Add 1 tablespoon butter to skillet, add remaining onion and the cabbage. Dust with salt and pepper and cook on low, covered, until cabbage wilts, about 10 minutes. Stir in vinegar and marjoram. Remove from heat and fold in sour cream. Set aside in a serving dish.
• Add veal to minced onion and add egg, egg yolk, parsley, mustard and soaked bread. Mix well by hand or pulse briefly in food processor. Season with salt and pepper. Shape into 8 to 12 oval patties.
• Heat remaining butter in a heavy skillet. Cook patties on medium about 4 minutes per side, until browned. Larger patties will take longer. Transfer to a platter. Add stock to pan and deglaze on medium. Strain into a small dish and serve with patties, cabbage and buns.

WILTED COLESLAW

Steps:

• In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

WILTED SAVOY CABBAGE

Steps:

• Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.

WILTED CABBAGE

Steps:

• 1. Combine the first 4 ingredients; add 3/4 cup of sugar, and toss well.
• 2. Combine vinegar and remaining 5 ingredients in a small saucepan; bring to a boil. Boil 1 minute. Pour hot dressing over cabbage mixture; toss well.
• 3. Cover and chill at least 8 hours, tossing occasionally. Serve with a slotted spoon. 6-8 servings