Gorgonzola Veal
& Red Cabbage

source: Epicurious
serves 6

Gorgonzola Veal

1 cup chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth

6 tablespoons (about) olive oil
2 1/2 pounds 1/4-inch-thick veal cutlets
1 cup all purpose flour

1/2 cup dry white wine
1 cup whipping cream
6 ounces Gorgonzola cheese, crumbled
Sweet-and-Sour Red Cabbage

Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.
Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.
Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage.

Sweet and Sour Cabbage

1/4 cup (1/2 stick) butter
1 2 1/4-pound red cabbage, thinly sliced (about 12 cups)
6 tablespoons sugar
2/3 cup balsamic vinegar

Melt butter in large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar; toss to coat evenly. Add vinegar. Reduce heat to medium-low; simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.