Veal Sliders With Wilted Cabbage

• 1 cup diced crustless stale baguette
• 1/4 cup milk
• 1 medium onion
• 2 1/2 tablespoons unsalted butter
• 4 cups cored, finely shredded savoy cabbage, about 1/2 head
• Salt and ground white pepper
• 2 tablespoons white wine vinegar
• 4 teaspoons fresh marjoram leaves
• 1/2 cup sour cream
• 1 pound ground veal
• 1 egg
• 1 egg yolk
• 1 tablespoon finely chopped flat-leaf parsley
• 3 tablespoons Dijon mustard
• 1/4 cup veal or chicken stock
• Slider buns, optional

1. Place bread in a bowl, add milk and soak.
2. Finely mince 1 tablespoon of the onion; slice the rest thin.
3. Melt 1/2 tablespoon butter in a medium-size skillet.
4. Add minced onion and cook on low until soft but not brown.
5. Transfer to a medium-size bowl.
6. Add 1 tablespoon butter to skillet, add remaining onion and the cabbage.
7. Dust with salt and pepper and cook on low, covered, until cabbage wilts, about 10 minutes.
8. Stir in vinegar and marjoram.
9. Remove from heat and fold in sour cream.
10. Set aside in a serving dish.
11. Add veal to minced onion and add egg, egg yolk, parsley, mustard and soaked bread.
12. Mix well by hand or pulse briefly in food processor.
13. Season with salt and pepper.
14. Shape into 8 to 12 oval patties.
15. Heat remaining butter in a heavy skillet.
16. Cook patties on medium about 4 minutes per side, until browned.
17. Larger patties will take longer.
18. Transfer to a platter.
19. Add stock to pan and deglaze on medium.
20. Strain into a small dish and serve with patties, cabbage and buns.

crustless stale baguette, milk, onion, unsalted butter, savoy cabbage, salt, white wine vinegar, fresh marjoram, sour cream, ground veal, egg, egg yolk, flatleaf parsley, mustard, veal, buns

Taken from cooking.nytimes.com/recipes/12600 (may not work)