Season veal with salt and pepper. Melt butter with 1 tablespoon olive oil in heavy skillet over medium-high heat. Cook veal until browned and just tender, turning several times. Remove with spatula; keep warm. Degrease skillet with wine and beef stock, increase heat to high and boil until reduced by 2/3, scraping up any browned bits, about 15 min. Add half of whipped cream and Roquefort and boil until reduced by half. Remove from heat and keep warm.
Preheat broiled. Heat 1 tablespoon olive oil in heavy skilled over medium heat. Saute shallot until soft, about 5 minutes. Add tomatoes, increase heat to medium high and cook until most of liquid evaporated, about 9 minutes. Season with salt, pepper and sage. Transfer veal to small baking dish. Top with tomato mixture. Mix just enough of the remaining cream into Roquefort sauce 1 tablespoon at a time, until sauce holds its shape. Spread some of the Roquefort sauce over tomato mixture. Broil 6-8 inches from heat source until golden, watching carefully. Spread warm cabbage on platter. Top with veal. Season remaining Roquefort sauce with salt, pepper and lemon juice and spoon around veal.
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|Serving Size: 1 Serving (650g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 263 (56%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 140.2mg||43 %|
|Sodium 1218.3mg||42 %|
|Potassium 1340.2mg||35 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 9g|
|Protein 36.2g||52 %|
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Calories per serving: 466
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