Veal Chuck Chops With Onions, Cabbage & Apples

The first time I tasted a dish like this, it was a chilly autumn evening at a small family-run trattoria nestled in the Italian Alps. The air was crisp, the wood fire crackled, and the aroma of braised meat and sweet apples filled the cozy space. The tender veal, infused with the earthy flavors of cabbage and the gentle sweetness of apples, was a revelation. This recipe aims to recreate that rustic, comforting experience right in your own kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4-8
• Yields: 8 Chops
• Dietary Type: Omnivore

Ingredients

• 2 lbs veal chops (chuck, bone in, about 1 lb each)
• 2 tablespoons seasoning (Stubbs herb mustard rub or similar)
• 4 tablespoons olive oil, divided
• ½ small cabbage
• 1 medium yellow onion
• 4 small apples (Empire)
• 1 tablespoon minced garlic (to taste)
• 2 tablespoons light brown sugar
• 2 tablespoons cider vinegar
• 2-3 cups chicken stock
• 1 tablespoon Thai oyster sauce or 1 tablespoon soy sauce
• 2 tablespoons sherry wine
• 1 teaspoon rubbed sage
• ½ teaspoon fennel seed
• Chopped parsley (optional) or chives (optional)

Equipment Needed

• 10×3 inch straight sided saute pan or similar with tight fitting cover
• Cleaver (optional, for cutting chops)

Instructions

1. Using a cleaver if necessary, cut the veal chops into 4 equal pieces each.
2. Lightly season and rub the chops with Stubbs herb mustard rub (or similar seasoning) of your choice.
3. Wrap the chops in wax paper or plastic wrap and set aside to marinate for about 30 minutes.
4. Peel the onion and cut it in half. Slice each half into thin half rings.
5. Half the cabbage, core it, and slice it into thin ribbons, like for slaw.
6. Peel, half, core, and slice the apples into ½ moons.
7. Remove the veal from the wrap and lightly dust it with a good coating of flour, shaking off the excess.
8. Heat 2 tablespoons of olive oil in the saute pan set to medium-high to high heat.
9. Add the veal in 2 batches (do not crowd the pan) and sear quickly to get a good golden crust on each side. Do not overcook! You want the inside to still be rare.
10. Remove the veal from the pan and set aside.
11. Lower the heat to medium to medium-high. Add the remaining 2 tablespoons of olive oil to the same pan (do not clean the pan first; we want those flavorful brown bits).
12. Toss in the onions and cabbage and sauté until translucent or just beginning to brown.
13. Add the apples, brown sugar, cider vinegar, minced garlic, rubbed sage, fennel seeds, sherry wine, Thai oyster sauce (or soy sauce), and 1 cup of chicken stock.
14. Bring the mixture to a boil and allow it to reduce for about 10 minutes.
15. Remove half of the onion mixture and set aside.
16. Place the veal chops on top of the remaining onion mixture in the pan.
17. Top the veal chops with the reserved onion mixture.
18. Add enough chicken stock to the pan to cover the veal.
19. Bring the contents of the pan back to a boil, then reduce the heat to low.
20. Cover the pan and simmer for 30-45 minutes, or until the veal is very tender.
21. Remove the cover and allow the sauce to simmer for ten minutes to thicken.
22. If the sauce becomes too thick, add a bit more chicken stock.
23. Season with salt and pepper to taste.
24. Toss in ¼ cup of chopped parsley or chives (optional).

Expert Tips & Tricks

• Don’t be afraid of getting a good sear on the veal. That crust is where a lot of the flavor comes from. Just be sure not to overcook it during the searing process.
• If you don’t have Stubbs herb mustard rub, use another flavorful dry rub with herbs and a touch of mustard powder.
• If you want a deeper, richer flavor, use beef stock instead of chicken stock.
• For a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce during the last 10 minutes of simmering.
• Don’t skip the deglazing step! Those browned bits on the bottom of the pan are liquid gold.

Serving & Storage Suggestions

Serve the Veal Chuck Chops With Onions, Cabbage & Apples hot, spooning the sauce generously over the veal. Yellow rice or mashed potatoes are excellent accompaniments. A side of steamed green beans or a simple green salad provides a refreshing contrast.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of chicken stock if needed to loosen the sauce. You can also reheat in the microwave, but be careful not to overcook the veal. Freezing is not recommended, as the texture of the cabbage and apples may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	706.1 kcal	N/A
Calories from Fat	322g	46%
Total Fat	35.8 g	55%
Saturated Fat	10.8 g	53%
Cholesterol	189.6 mg	63%
Sodium	520.1 mg	21%
Total Carbohydrate	41.8 g	13%
Dietary Fiber	6.5 g	26%
Sugars	28.4 g	N/A
Protein	47.9 g	95%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Pork Chops or Chicken Thighs: Substitute pork chops or bone-in, skin-on chicken thighs for the veal. Adjust cooking time as needed to ensure the meat is cooked through.
• Different Apples: Use other varieties of apples like Granny Smith or Honeycrisp for a different flavor profile.
• Maple Syrup: Replace the brown sugar with maple syrup for a more complex sweetness.
• Gluten-Free: Use a gluten-free all-purpose flour blend for dusting the veal.
• Vegetarian Option: While this recipe focuses on veal, you could adapt the braising technique with hearty vegetables like butternut squash, parsnips, and mushrooms for a vegetarian alternative.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Yes, you can make it a day or two in advance. The flavors will actually meld together even more, making it even tastier! Just store it in the refrigerator and reheat before serving.

Q: What’s the best way to tell if the veal chops are done?
A: The veal chops should be very tender and easily pierced with a fork. If using a meat thermometer, the internal temperature should reach 145°F (63°C).

Q: Can I use different vegetables in this dish?
A: Absolutely! Feel free to add other root vegetables like carrots, parsnips, or turnips.

Q: Can I use apple juice instead of cider vinegar?
A: While cider vinegar provides a nice tang, you can substitute it with apple juice in a pinch. You might want to add a squeeze of lemon juice to balance the sweetness.

Q: What kind of wine should I use if I don’t have sherry?
A: A dry white wine like Sauvignon Blanc or Pinot Grigio will work well as a substitute for sherry.

Final Thoughts

This recipe for Veal Chuck Chops With Onions, Cabbage & Apples is a celebration of rustic, comforting flavors. It’s a dish that’s perfect for a chilly evening, a family gathering, or simply a cozy night in. Don’t hesitate to experiment with different variations and substitutions to make it your own. We encourage you to try this recipe and share your feedback! A glass of Pinot Noir or a crisp hard cider would be a delightful accompaniment. Happy cooking!