Veal blade


  • 4 pieces Veal blade (cooked sous-vide)
  • 400 gr fresh red cabbage
  • 1 cinnamon stick
  • 2 tbsp granulated sugar
  • 2 bay leaves
  • Knob of butter
  • 1 onion sliced in half rings
  • 3 apples peeled
  • 2 cloves
  • Splash of red wine
  • Salt
  • Peper
  • 2 tbsp red wine vinegar
0 - 30 minutes
Veal blade (cooked sous-vide)


Add the red cabbage to a bowl with the sugar, bay leaf and cinnamon, mix well. Cover and place in the refrigerator for 1 hour. Fry the onion rings in butter.

Grate 1 peeled apple and add it to the sautéed onions. Add marinated red cabbage and a dash of red wine. Place the lid on the pan and cook over low heat until tender - about 40 min. Season with salt, pepper and red wine vinegar. Heat the veal blade as described* on the packaging. Cut the remaining peeled apples into slices and fry in butter until golden brown. Divide the apples slices among the plates and add the red cabbage. Place the heated blade on top.

Serving suggestion: Also delicious with red cabbage puree.

*Veal blade of Peter's Farm is prepared sous-vide. Place the blade in a preheated pan with butter. Cook the meat for about three to five minutes over medium heat. Remember to turn it regularly during heating.

Prefer to prepare the veal blade in the microwave? Prick several holes in the foil and place it on a plate in the microwave. Heat the product for two to four minutes at 630 watts.

Sous-vide is a cooking technique in which food is first packed in vacuum. It is then cooked in water at a controlled temperature. The advantages of this technique? Taste, juices, vitamins and minerals are retained.

This website uses cookies to record web statistics. By selecting "Allow cookies", you agree to cookies being saved on your system.

Allow cookies.