Ingredients
4 potatoes
2 pounds of veal (pounded thin, cut into strips)
3 cloves garlic diced
3 tablespoons olive oil
salt and pepper
1 head cabbage
2 zucchini
1 red pepper
2 shallots
2 cups Mike's Deli Marinara
¼ cup white wine

 

Directions
Preheat oven to 350 degrees.
Wash potatoes and cut into quarters widthwise.
Toss in olive oil salt and pepper, and place in oven on sheet pan.
Cook 45 minutes or until fork tender.
In a mixing bowl toss veal strips with a little olive oil, salt and pepper and garlic.
Heat sauté pan add a little oil and lightly sauté the veal on both sides.
When finished, set aside.
Remove any bad leaves from the head of cabbage, take the core out and set aside.
Wash zucchini and pepper.
Cut ends off zucchini, deseed and de-stem pepper.
Chop both into medium dice.
Cut cabbage in half then into quarters.
Slice into ½ inch strips.
Clean and chop shallots.
In a large mixing bowl, add all ingredients (except potatoes).
Gently toss together, adding a little salt and pepper.
Place in roasting pan and cover with foil.
Bake for 30-40 minutes or until the cabbage has wilted and veal cooks through.
Remove from the oven and plate with potatoes.
Serves 8.