Veal Crepinettes

Veal Crepinettes

Sarah MickeyAll Recipes, Honey Wine Vinegar Recipes, Veal Recipes Leave a Comment

Veal Crepinettes with Green Apple Vinaigrette, Beans and Braised Cabbage

Makes 6-8 Servings
White Bordeaux

Crepinettes are essentially homemade sausage formed into patties and wrapped in a layer of caul fat. The caul fat holds the meat together while cooking as a casing would, while melting into the surface of the meat to help keep it moist. In this recipe we’ve paired veal crepinettes with a bright green apple vinaigrette and tangy-sweet braised cabbage.

Veal Crepinettes with Green Apple Vinaigrette, Beans and Braised Cabbage
  • Green Apple Vinaigrette:
  • 1/2 Green Apple, cored & peeled
  • Stems from 1 bunch of Fresh Parsley (hold the leaves & twist the stems off)
  • 1 tsp Dijon Mustard
  • ½ cup Extra Virgin Olive Oil
  • Juice of 1 Lemon
  • ¼ tsp Salt
  • Braised Cabbage:
  • 1 cup thinly chopped Frisee (could substitute Chicory)
  • 2 tbsp Duck Fat (could substitute oil, butter or bacon fat)
  • 1 tbsp minced Shallot
  • 8 cups thickly shredded Red Cabbage
  • 2 tbsp Honey Wine Vinegar
  • 1 cup Chicken Stock
  • Black Pepper



Make the Braised Cabbage: Heat the duck fat (or your fat of choice) in a large frying pan or cast iron skillet over medium-high heat. Add the minced shallot and a pinch of salt. Saute for a minute.


Add the red cabbage, the honey wine vinegar and a generous amount of cracked black pepper. Saute the cabbage just until it starts to wilt.


Add the chicken stock, bring the mixture to a simmer, then reduce the heat to low and cover the pan.


Once the cabbage has been simmering for about 20 minutes, add the frisee & remove the pan from the heat.


Cut the chuck roll into large cubes and partially freeze them.


Blend together the vinaigrette ingredients. If you want the color to be more green, add some parsley leaves.


Put the cubes of veal in a food processor with the herbs, cream and salt. Pulse until the meat is chopped to a sausage-grind-esque consistency.


Form the meat into wide, flat patties & wrap each in a layer of caul fat.


Sear the crepinettes seam-side down, then flip when necessary and continue to cook until they’re cooked through.


Mix ¼ cup of the vinaigrette into the beans, then season them to taste.


Put some of the beans on each plate. Add a serving of the braised cabbage. Top with the crepinettes. Drizzle the crepinettes with the green apple vinaigrette.


Garnish, if desired, with extra frisee and/or creatively cut green apple pieces.

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Veal Recipes
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