Veal Heart in Red Wine with Braised Cabbage

A wonderful recipe with red wine!

Some would bring it to the table at most the cat…the heart. Offal on the table – not everyone who likes to serve meat can imagine that. And at the heart then again the ghosts divide. Helmut Gote, in any case, assures that a leisurely braised calf’s heart is an often unrecognized delicacy – served in rowan sauce with cabbage, for example.

For the flour butter, mix a heaping teaspoon each of flour and soft butter thoroughly, chill in the refrigerator.

Rinse the veal heart, then cut it in half. Divide the meat into 4 to 5 large pieces, remove any fat or veins, rub dry with kitchen roll. Preheat the oven to 120 °C. Remove the skin from the onions, cut them in half lengthwise and slice them diagonally into strips, roughly chop the peeled garlic clove.

Remove the inner stem from the cabbage, rinse outer leaves well, it is not necessary with the inner ones. Cut the leaves lengthwise into three pieces and the pieces themselves into centimeter wide strips. Sauté in a large saucepan with the butter, stir, season with salt, season with pepper and steam in the closed saucepan for 15 minutes over medium heat. Then pour the whipped cream and stew for another 15 min. Finally, season with a little freshly grated nutmeg and a few drops of juice from a lemon.

While this is going on, season the pieces of meat with salt.

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