Grilled veal and cabbage with lemon sauce

Ingredients for Grilled veal and cabbage with lemon sauce

Instructions for Grilled veal and cabbage with lemon sauce

To prepare the Grilled veal and cabbage with lemon sauce recipe, please follow these instructions:

Bring a large pot of water to the boil. Salt the water easily when boiling and blanching the cabbage boats 2 min. Immediately put them in cold water and let them drip off. Bring a pot of water to boil with so much water that it can cover the veal. Combine the meat with approx. 1 tablespoon of salt, peppercorns, coriander seeds, herbs and the halve lemon shell. Let the meat boil for low heat until it is completely tender. Take the meat and let it take 20 min. Serve the soup and boil it in for excessive heat so that the flavor is diluted. Turn on the oven or the barbecue of the harbor. Cut the meat into slices and turn it into the pesto. Brush the cabbage with olive oil. Grill meat and cabbage until it is warmed and has a little color. Stir cream fry with corn starch and juice of 1/2 lemon. Put it in a small saucepan and stir it with some of the hot soup. Then add a total of approx. 1/2 l soup. Bring the sauce to the boil and let it boil for 2 min. under stirring. Season with salt and pepper and serve grilled meat and cabbage with a large bowl of new potatoes.

tips:
Cook the double amount of veal and cook a frieze the first day and serve grilled meat and cabbage on the 2nd day. The pesto can be beneficially made yourself if you have herbs in the garden: 1 slice of lightbread without crust 4-6 cloves of garlic Approx. 1 dl packed leaves of broad-leaved parsley, basil or foliage stick 3 tablespoons olive oil Soak the bread in cold water 10- 15 min. Bring the garlic to boil for approx. 1 liter of water. Let them boil approx. 30 sec. And pick them up. Get it all in a blender and drive to a smooth puree. Store the pesto in a glass in the refrigerator. It stays well for a week.