Warm red cabbage salad served with veal rump steaks.

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  • Marinated Veal

  • 4 Veal Rump Steak

  • 250 ml Extra Virgin Olive Oil

  • 4 Cloves Garlic

  • 0.5 bunch continental parsley

  • sea salt

  • freshly Ground black Pepper

  • 0.5 bunch Thyme

  • Red Cabbage Salad

  • Extra Virgin Olive Oil

  • 0.5 medium Spanish Onion sliced

  • 3 Cloves Garlic sliced

  • sea salt to taste

  • 0.5 Red Cabbage roughly sliced

  • 1 granny smith apple grated

  • 100 ml Cider Vineger

  • 4 tablespoons brown sugar

  • 2 cups white wine


  • Marinated Veal:

  • 1.

    Blend all ingredients together until incorporated.

  • 2.

    Marinate the steaks for a couple of hours.

  • 3.

    Heat the BBQ and grill the steaks to your liking (about four minutes for medium rare).

  • 4.

    Rest them well.

  • Red Cabbage Salad:

  • 1.

    Heat the olive oil in a deep pan and sweat the onion, garlic and salt until soft.

  • 2.

    Add the cabbage and continue to cook slowly for five minutes until it has softened well.

  • 3.

    Add the apple, vinegar and sugar and cook out a further three minutes, then add the wine and leave to simmer for about half an hour.

  • 4.

    Spoon the cabbage salad onto a serving platter and serve the veal steaks over the top.

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Posted by MrsReport
Thanks to you Neil Perry, for the most wonderful and delicious recipes. One day, hope to come to your restaurant where you are and have a great meal. Thankyou and hope to meet you one day!!!!:):)