Veal Roll-Ups with Savoy Cabbage and Fennel

Ingredients

• 8 thin veal cutlets (about 80 g each)
• Salt
• freshly ground black pepper
• 1 Spring onion
• 2 tbsp coarse mustard
• 2 Tbsp grated Parmesan
• 1 cup wheat flour
• 500 g savoy cabbage
• 2 bulbs fennel
• 1 Shallot
• 2 tbsp butter
• 100 ml White wine
• freshly grated nutmeg
• 2 tbsp olive oil

Instructions

1. 1.

   Rinse the cutlets, pat dry and, if necessary, gently flatten. Season with salt and pepper. Clean, wash, and finely chop the spring onion. Mix with mustard and Parmesan and spread on the cutlets. Roll up and secure with toothpicks, then coat in flour.

2. 2.

   Clean, wash, and slice the savoy cabbage into strips. Trim the fennel bulbs, remove the core, and slice into strips. Peel and finely chop the shallot.

3. 3.

   Heat butter in a pan and sauté the shallot until translucent. Add the vegetables and cook briefly. Deglaze with white wine, cover, and simmer for about 10 minutes. Season with nutmeg, salt, and pepper.

4. 4.

   In another pan heat olive oil and brown the roll-ups all sides over about 10 minutes. Slice diagonally and serve with the vegetable mixture.