- 3-pound veal breast
- Coarse salt and white pepper, to taste
- 2 tablespoons corn oil
- 2 large shallots, peeled
- 1 onion, quartered
- 1 leek, split and cleaned
- 12 cloves of garlic, unpeeled
- 2 bay leaves
- 1/3 cup diced celery root
- 4 whole cloves
- 1/2 teaspoon white peppercorns
- 1/2 teaspoon ground cumin
- 1/2 cabbage, quartered
- 2 cups dry white wine
- 1 1/3 cups apple cider
- 1/3 cup snipped chives
- Preheat the oven to 250°F. Season the veal with salt and white pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the veal; brown well on all sides. Transfer to a plate.
- Add the next nine ingredients to the pan and cook, stirring, until the onion begins to brown. Add the cabbage; cook until wilted and browned slightly. Add 1 cup each of the wine and cider. Return veal to the pot. Season with salt, cover and braise in the oven until the meat is very tender, about 2 1/2 to 3 hours.
- Remove the veal and vegetables from the juices and keep warm. Strain and degrease juices; return to the pot. Add remaining wine and cider; bring to a boil. Reduce for 15 minutes to thicken. Adjust seasonings. Return veal to the pot; simmer, basting with sauce until it is syrupy and the meat is nicely glazed.
- To serve, place vegetables on a platter; slice veal through the bones and place atop. Spoon sauce over all and sprinkle with chives.