Roasted veal on roasted cabbage with shallots and semolina strudel on a beige plate with a glass of red wine and next to it a black plate with cabbage from the oven

Oven-roasted veal on roast cabbage and shallots with crispy semolina strudel

95—105 Min

The main course of our Christmas menu is a harmonious taste sensation for your festive feast: tender oven-roasted veal combined with juicy roast cabbage and a semolina strudel filled with chestnuts and porcini mushrooms.

Ingredients 6 Portions

Preparation

  1. 1

    Rub the veal loin with marjoram, parsley and salt the day before, cover and leave to marinate in the fridge.

  2. 2

    Place the dried porcini mushrooms in lukewarm water for a few hours, then remove, squeeze out the water and chop into small pieces. Save 100 ml of the water used to soak the porcini mushrooms.

  3. 3

    Then chop the cabbage (with stalk) into large pieces. Peel and half the shallots. Add salt to the vegetables and marinate with the sugar, salt and caraway.

  4. 4

    Cover the meat and leave for a few hours to reach room temperature before cooking.

  5. 5

    Next, brown the veal loin on both sides in oil in an ovenproof baking pan, cover and cook for around 30 minutes at 160°C (320°F). Baste with the marinade periodically.

  6. 6

    Boil the milk with the water from the porcini mushrooms, butter, salt, nutmeg, parsley and thyme. Mix in the semolina and cook for around 5 minutes until soft, stirring constantly. Allow to cool down and then stir in the eggs.

  7. 7

    Now spread the mixture and the chopped chestnuts onto the pastry sheets and roll into a strudel.

  8. 8

    Brush with the beaten egg and bake in the oven at 170°C (338°F) for 35 minutes.

  9. 9

    Place the marinated cabbage and shallots around the roast veal and return to the oven (uncovered) for another 35 minutes. At the end of the cooking time, the meat should reach an core temperature of around 60°C (140°F).