Ingredients
The following ingredients have 4 Servings
- 200 ml veal stock
- 200 gm small green lentils
- 1 fresh bay leaf
- ¼ cup (firmly packed) sage
- 2 tbsp wholegrain mustard
- 1 garlic clove, finely chopped
- 1 tbsp red wine vinegar
- 2½ tbsp olive oil
- 4 pork cutlets (about 250gm each)
- 30 ml olive oil
- ½ Spanish onion, thinly sliced
- 1 garlic clove, finely chopped
- 500 gm red cabbage (about ½ small), shredded
- 250 ml red wine
- 250 ml (1 cup) veal stock
- 2 tbsp red wine vinegar, or to taste
