DOCUMENT

20 Veal medallions wrapped in savoy cabbage Serves 4 | Preparation time: 110–120 minutes Ingredients 8 savoy cabbage leaves 4 veal medallions (160 g each), ready to cook 1 tbsp. Dijon mustard 2 cloves of garlic | chopped 16 slices of ham, smoked 300 g savoy cabbage 20 g butter 2 shallots | diced 50 ml dry white wine 50 g cream Salt ½ tsp. cayenne pepper ½ tsp. cumin For frying: 25 g clarified butter For the garnish: 2 tbsp. chives | chopped Accessories: Flat, heat-proof plate Kitchen string Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Wash the savoy cabbage leaves and remove the core. Blanch the leaves in boiling water for 1 minute and pat dry. Flatten the medallions, place them on one to two savoy cabbage leaves, depending on their size. Mix the Dijon mustard and garlic, then spread over the veal medallions. Wrap the veal medallions in the cabbage leaves, then wrap the ham around them and tie up with cooking string. Place the veal roulades on the plate in the drawer and cook. Approximately 20 minutes before the end of the cooking time, cut the remaining savoy cabbage leaves into strips. Heat the butter in the pan, fry the shallots, then add the savoy cabbage and lightly sauté, deglaze with white wine, add the cream, and season with salt, cayenne pepper and cumin. Heat the clarified butter in a pan and sear the cabbage-wrapped veal medallions for approx. 2 minutes on each side. Sprinkle with chives and serve. Warming drawer settings  Core temperature: 55–60 °C Duration: 80–90 minutes