Veal with Cauliflower and Sage

Remove the skin from the onion, cut into small pieces and fry in a little olive oil. Add the meat cut into cubes and fry until hot. Add half of the sage and extinguish with wine, add the olives and cook for about half an hour until soft. Add a little oil and the cauliflower florets to the meat. Sauté for another 10 minutes until the cauliflower is tender.

Sprinkle in the remaining sage and steep briefly. Season strongly with salt and freshly ground pepper. Arrange veal with cauliflower and sage on plates.

White wine

Our tip: Use your favorite red wine for cooking!

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