Stuffed Cabbage with Veal, Dried Cranberries and Sage

Ingredients

• 3 tablespoons (45 ml) canola oil
• 1/3 cup (60 g) yellow onions
• 1 teaspoon (5 ml) minced garlic
• 1/2 cup (75 g) celery cut in brunoise (diced)
• About 1 lb. (400 g) chopped veal
• 1 large egg
• 2 tablespoons (20 g) unseasoned breadcrumbs
• 1/2 cup (60 g) coarsely chopped dried cranberries
• 2 tablespoons (30 ml) chopped fresh sage
• 8 leaves of savoy cabbage (curly) (blanched for 4 minutes)
• 1/4 lb (100 g) Paris mushrooms cut in wedges
• 12 baby onions
• 4 carrots cut into sections
• 2 1/2 tablespoons (40 ml) all-purpose flour
• 1/4 cup (60 ml) red wine (optional)
• 1 1/2 cups (375 ml) brown veal stock
• Salt and pepper to taste