Veal Cutlets with Pumpkin, Cabbage and Sage Recipe - Great British Chefs

Ingredients

• 4 veal cutlets
• 300g of cavolo nero, roughly chopped
• 300g of red cabbage, roughly chopped
• 300g of white cabbage, roughly chopped
• 1 delicata squash, or pumpkin, halved and seeds removed
• 20 sage leaves
• 4 sprigs of thyme
• 300g of potatoes
• 250g of unsalted butter
• 100ml of extra virgin olive oil
• 10g of white truffle, shaved (optional)
• 200ml of veal jus, hot
• sea salt
• freshly ground black pepper
• freshly grated nutmeg