Fried meat with pomegranate sauce

Veal500 gramsGarnet1 pieceLeek (stalks)1 pieceWhite wine (dry)1 glassOlive oil2 tbsp.Pepper (white)
For garnish
Savoy Cabbage300 gramsGarnet1 pieceLemon (juice)1/2 pieceOrange (juice)1/2 pieceOlive oil1 tspSugar1 tspPepper (white)
  • Servings:
  • Preparation time:60 minutes
  • Cooking time:40 minutes
  • Flow temperature:Hot dish
  • Processing Type:Roasting
  • Occasion:Romantic dinner

Separate the top leaves from the head of the cabbage, chop up the large leaves, put them in a bowl and pour over the orange and lemon juice. Add sugar, a pinch of salt and pomegranate juice and leave to marinate for about an hour.

In the meantime, fry chopped onion leek in olive oil, add white wine and pomegranate grains, then simmer the sauce over low heat for 20 minutes.

Fry the meat in a solid piece, first salt it properly, so that the crust is outside, and inside it remains with blood.When the veal is reddened, cut it into large cubes. Put cabbage on plates and meat on it. Pour the sauce over the dish and pepper well. Put on the table with fresh pomegranate juice.