Veal Potato Stew With Sour Onion And Cabbage

Are you settling for a vision that is too small in your life? Are you choosing the easy option because you don’t really believe God can bring about something great in your life? Yes, God sometimes calls us to be faithful in the little things, but is that really your calling, or are you afraid to hope for anything more? And what about your church? Do you expect to see God do great things there? Do you pray for God to do great things there, or are you content just to survive? All too often we don’t really expect God to do anything dramatic, do we? It seems too difficult to imagine.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
	Irish	4star, Lowfat, Soup	2	Servings

INGREDIENTS

4	oz	Veal, cubed trimmed and
		sliced
1	T	Red wine, such as Cabernet
		Sauvignon
		Freshly ground black pepper
		to taste
2	c	Water, approximate
3	c	Potato chunks
2		Parsnips, chunked
1		Cube mushroom gravy, or
		bouillon
1		Sprig fresh rosemary
2	t	Dijon mustard, as noted
1/2	t	Canola oil, butter flavored
1	c	Red cabbage, thinly sliced
4	T	White onions, thinly sliced
1	T	Malt vinegar, approximate
		Chopped fresh parsley, to
		garnish
		Finely shredded carrot, to
		garnish
		Potato rolls or bread

INSTRUCTIONS

Trim and flatten the cubes of lean meat; then cut into 1-inch pieces.
Heat nonstick (2 qt) saucepan to high; sear and brown the meat.
Deglaze and "proof" with wine. Add water, mushroom base, chunks of
vegetables, rosemary and mustard. Reduce heat, and simmer uncovered
about 20 mins (to reduce stock). Complete the cooking on low, covered
until done (about 50 mins or so.)  In a nonstick (1 qt) saucepan, heat
the canola til runny; add the  cabbage, then the onion and cook for
about 5 or 6 minutes until all  is magenta and the aroma is blended.
Add the malt vinegar, and swirl.  Remove from heat, cover and set aside
on the counter until needed to  top the stew. Serves 2 at 320 cals, 7.4
g fat, 20.4% cff (mc3  estimates exclude bread.)  COOKsNOTEs: I've
over-cooked this stew but it did not disintegrate;  it does melt in the
mouth: about 2-1/2 hrs simmer; reheat for dinner.  * Suitable for
make-ahead and reheat, adding water as needed. * You  can make more
relish; it usually disappears. * We used A DIJON  Mustard Salad
Dressing ("fat free") seasoned with lemon juice, a hint  of tarragon,
garlic, dried onion, and celery salt. * Irish soda bread  is good with
this as is potato rolls. Fresh parsley and finely  shredded carrot add
the crispies. * Use lean boneless veal, pork, or  lamb. * Choose a
variety of potato. * Puree a potato and use as  thickener. * We use
reduced salt bouillon.  Recipe by: PAT Hanneman (1997) Two4lite.mcf
Posted to Digest  eat-lf.v097.n070 by PATh <phannema@wizard.ucr.edu> on
Mar 15, 1997

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“God is humble”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 823 Calories From Fat: 35 Total Fat: 4g Cholesterol: 44.7mg Sodium: 1087.4mg Potassium: 4246.6mg Carbohydrates: 172.5g Fiber: 29.8g Sugar: 20.7g Protein: 30.1g