Veal Patties with Cabbage Salad

Ingredients

• 400 g red cabbage
• 400 g white cabbage
• Salt
• 2 tsp sugar
• 3 tbsp apple cider vinegar
• 1 lemon (juice)
• 2 carrots
• 150 g Greek yogurt (10% fat)
• 2 tbsp honey
• 3 tbsp olive oil
• freshly ground pepper
• 1 Pomegranate
• 1 tsp celery seeds
• 4 tbsp finely chopped parsley
• 3 slices toast bread
• 200 g heavy cream
• 2 shallots
• 4 sprigs Parsley
• 1 tbsp butter
• 1 Garlic clove
• 400 g veal mince
• 1 egg
• 0.5 tsp ground coriander
• Salt
• freshly ground pepper
• 2 tbsp clarified butter
• 1 sprig thyme
• 1 sprig rosemary

Instructions

1. 1.

   For the cabbage salad, cut red and white cabbage into fine strips. Separate them and sprinkle with salt in bowls. Whisk sugar, vinegar, and lemon juice together and pour over both cabbage varieties. Knead well and let sit for at least one hour.

2. 2.

   Meanwhile, for the patties, remove crusts from toast bread and cube it. Pour cream over the cubes and let soak for 10 minutes. Peel and finely dice shallots. Remove leaves from parsley sprigs and finely chop them. Heat butter in a pan and sauté shallots until translucent over medium heat. Peel garlic, cut into fine cubes, and sauté with shallots for one minute.

3. 3.

   Take veal mince in a bowl and mix with toast, shallot-garlic mixture, parsley, and egg. Season with coriander, salt, and pepper. Let the mixture rest.

4. 4.

   For the cabbage salad, peel and grate carrots. Drain both cabbages, reserving the liquid. Mix cabbage and carrots together. Whisk yogurt, honey, oil, and 2–3 tbsp of the reserved cabbage liquid into a dressing. Season with salt and pepper. Combine salad and dressing and set aside. Halve the pomegranate, break the halves in a bowl with water to release seeds. Drain in a sieve and let dry.

5. 5.

   Shape the veal mixture into evenly sized patties using damp hands. Heat clarified butter in a pan and cook patties with thyme and rosemary over medium heat, spooning cooking fat over them frequently.

6. 6.

   Fold pomegranate seeds, celery seeds, and 3 tbsp parsley into the salad. Season again with salt and pepper. Drain patties on paper towels.

7. 7.

   Arrange cabbage salad on plates, place patties on top, and sprinkle remaining parsley before serving.