An easy to cook and prepare meal that will keep everyone happy. The cutlets taste fantastic crumbed or straight onto the BBQ or grill.
Ingredients
- 4 veal cutlets (crumbed works too)
- ½ green cabbage
- 2 onions
- 4 cloves garlic
- 3 chorizo chopped at 1.5cm dice
- 1.5 cups white wine
- 2 bay leaves
- generous pinch of saffron
- salt and pepper to taste
Preperation Directions
BBQ or Grill the veal, turn 4-5 times, cook to medium rare or to taste.
Chorizo & Saffron Cabbage
- Warm the white wine to the boil take off the stove and add the saffron and set aside
- In a heavy casserole with 100ml extra virgin olive oil fry the chorizo to extract the oils from the sausage
- Take the chorizo from the pan and keep for later
- In the hot oil place onions and sliced garlic, salt and pepper, cook down until softened
- Add cabbage, bay leaves and cook down on a high heat stirring constantly
- When the bottom of the pan is drying up add the wine and cook the liquid down to almost dry again (you want to keep some juice in the bottom)
- Once happy with consistency check for seasoning and add the chorizo back in, ready to serve.
Chef's notes
Great with mashed or roast potatoes
About Colin Selwood
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Growing up amongst farmland on the south island of New Zealand Colin was formally trained in Christchurch in the early 80’s before heading to Sydney to expand his culinary experience…