Veal Cutlets With Pumpkin, Cabbage And Sage Recipe

Ingredients For Veal Cutlets With Pumpkin, Cabbage And Sage Recipe

• 4 Veal cutlets
• 300 gram Cavolo nero
• 300 gram Red Cabbage
• 300 gram White cabbage
• 1 Delicata squash
• 20 Sage leaves
• 4 sprig Thyme
• 300 gram Potatoes
• 250 gram Unsalted butter
• 100 milliliter Extra virgin olive oil
• 10 gram White truffle
• 200 milliliter Veal jus
• Sea salt
• Freshly ground black pepper
• Freshly grated nutmeg
• 1 Delicata squash
• Sea salt
• Freshly ground black pepper
• 20 Sage leaves
• 4 sprig Thyme
• 300 gram Potatoes
• 250 gram Unsalted butter
• Freshly grated nutmeg
• 300 gram Cavolo nero
• 300 gram Red Cabbage
• 300 gram White cabbage
• 4 Veal cutlets
• 100 milliliter Extra virgin olive oil
• 200 milliliter Veal jus