Veal Potato Stew with Sour Onion and Cabbage
| Yield: | 2 Servings |
| Categories: | Low-Fat, Soups |
| 4 | oz | Veal, cubed, trimmed and sliced |
| 1 | tb | Red wine, such as Cabernet Sauvignon |
| Freshly ground black pepper, to taste | ||
| 2 | c | Water, approximate |
| 3 | c | Potato chunks |
| 2 | Parsnips, chunked | |
| 1 | Cube mushroom gravy, or bouillon | |
| 1 | Sprig fresh rosemary | |
| 2 | ts | Dijon mustard, as noted |
| RELISH | ||
| 1/2 | ts | Canola oil, butter flavored |
| 1 | c | Red cabbage, thinly sliced |
| 4 | tb | White onions, thinly sliced |
| 1 | tb | Malt vinegar, approximate |
| ASIDES | ||
| Chopped fresh parsley, to garnish | ||
| Finely shredded carrot, to garnish | ||
| Potato rolls or bread |
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