Veal Cutlets Ragu with Beans and Cabbage

Veal cutlets and ribs are in the favourite category of meat products in our family. They are a seasonal product and I try to buy them when they become available at our butcher’s shop. I usually cook them as ragu with plenty of various vegetables, occasionally paired with canned cannelloni beans. It is a true one pot dish, as I do not fry meat before it being added to the pot. Veal cutlets do not take long to be cooked to the falling of the bone stage. That is why I like to marinate veal cutlets in spice mixture. We also like cabbage to be added to winter soups, so I thought, I might try to include cabbage to the vegetable mix for this ragu. Depending on family taste the dish can be prepared as a thick and dense soup or ragu with plenty of sauce. The dish can be served in soup bowls or rim plates for the soup version, or in regular plates for ragu.

We had our dinner with a side dish of fresh juicy vegetable salad, that I make without any dressing for many years now. I add only sea salt and black pepper that allows to taste all the flavours of fresh vegetables, that dressings commonly overshadow. We made some changes to the ingredients of this salad, adding thin sliced papaya and avocado. These changes made the salad more nourishing with even more sophisticated overall  flavour.

Ingredients: 

  • 6-7 veal cutlets
  • 2-3 slices of gluten free lean smoked bacon
  • 1 leek
  • 2 onions
  • 3 carrots
  • 1 eggplant
  • 1/2 (or whole) punnet of cherry tomatoes
  • 2 potatoes
  • 1/4 of the small cabbage
  • 5-6 stalks of cauliflower leaves (I always use them instead of celery)
  • can of cannelloni beans
  • 1 table spoon of olive oil
  • 1 table spoon of butter (for dairy free option use coconut oil)

spices

  • pinch of cumin, fennel and caraway seeds each
  • 2-3 cloves
  • 1 dessert/table  spoon of garlic and chilli preserve (homemade)
  • 1 tea spoon of Dijon mustard (I used my own homemade)
  • heaped table spoon of cumin powder
  • sea salt
  • black pepper
  • fresh parsley or dill to serve (optional)

Preparation:

  • mix garlic and chilli paste with mustard, cumin powder and black pepper
  • cover veal cutlets with the mixture, allow to stand while preparing vegetables

  • you can leave cutlets to be marinated for longer, even overnight, covered and refrigerated
  • heat olive oil and butter in casserole pan
  • add all seeds and chopped bacon, fry bacon for 1-2 minutes
  • add leek and onions sliced in semi-circles, fry on medium heat for 1-2 minutes, season with salt and pepper, turn the heat to minimum and gently fry until translucent
  • add cherry tomatoes, halved
  • add another spoon of garlic and chilli paste if desired
  • add sliced carrots, cauliflower stalks
  • place veal cutlets on top
  • add cut in quarters and thinly sliced eggplant
  • add roughly sliced cabbage
  • add boiling water to the pot (quantity depends on how much liquid you want to have in the final dish)
  • drain and rinse cannelloni beans, add them to the pot
  • cook on medium to high heat until boiling point, then reduce heat to simmer
  • check the seasoning, if necessary add more salt
  • cook until veal cutlets are tender and meat separates from the bone

  • if I have fresh herbs, I add chopped parsley or dill, when serving the dish

3 thoughts on “Veal Cutlets Ragu with Beans and Cabbage

    1. I am not sure that I can call it Dijon mustard, it’s simply the one which is homemade. I also never thought about it before saw the recipe in one of the blogs I have read. I made it first for our friend to make sure there is no sugar in it. I make it often now for homemade mayonnaise. The recipe is published in e-cookingblog and in Готовим без глютена.

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