Creamed Veal and Cabbage
|Onions||1 Cup (16 tbs), sliced|
|Garlic||1 Clove (5 gm)|
|Garlic||1 Clove (5 gm), minced|
|Julienned carrots||1 Cup (16 tbs)|
|Carrots||1 Cup (16 tbs)|
|Cabbage||3 Cup (48 tbs), shredded|
|Green cabbage||3 Cup (48 tbs), shredded|
|Cooked veal||8 Ounce, thinly sliced|
|All-purpose flour||1⁄2 Teaspoon|
|Enriched all purpose flour||2 1⁄2 Teaspoon (2 Tablespoons Plus 1 1/2 Teaspoons)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Fresh parsley||1 Tablespoon, chopped|
|Parsley||1 Tablespoon, chopped|
|Pepper white||1 Dash|
|White pepper||1 Dash|
1 In a 9-inch skillet, add margarine and heat until bubbly.
2 Over low heat, add onions and garlic and saute, until onions are translucent.
3 Add in carrots and saute for another 3 minutes.
4 Add cabbage and cook for about 10 minutes, stirring constantly, until cabbage begins to soften.
5 Add in veal.
6 In a small bowl, add the flour and dissolve in broth.
7 Stirring constantly, slowly pour the flour mixture into veal mixture and cook until thickened, about 3 minutes.
8 Add the remaining ingredients and heat throughly (do not boil)
9 Serve hot.