Veal Cutlet with Rice and Red Cabbage Salad

For veal cutlets, season the veal pieces with salt, pepper, caraway and marjoram and sear them, stirring again and again. At the same time, chop the onion for the rice and fry a little.

Add basmati rice, salt and fry the grains until lightly golden brown. Add double the amount of water and bring to the boil (be careful not to overcook the rice).

Then turn down to the lowest heat and let it cook for about 20 minutes. Peel garlic cloves and add to meat. Sauté and stir. Then pour on.

Meanwhile, keep stirring the rice. Peel onion and carrots and cut into small cubes. Add the onion to the meat and sauté about 10 minutes after the garlic (make sure the water has evaporated by the time you add the onion).

When the onion is browned, pour on the water and add the carrots. Keep allowing the water to evaporate and pour again. Finely chop the red cabbage and marinate with salt, pepper, apple cider vinegar and the peanut oil.

Add the rice to the meat when there is still a little more liquid and season to taste.

Arrange the veal cutlets with rice and red cabbage salad and serve.

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