To make the wine sauce in this elegant veal dish even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. Get the Recipe. Save. 04 of 15.

It’s a riff on a dish that Mowbray ate while at a small seaside restaurant in Northern Ireland. One bite of the sweet, slightly al dente, and infinitely buttery cabbage rocked his cruciferous world.