Method:
1 Place the veal on a chopping board cut in half to form 2 thin fillets, using a meat mallet, flatten the veal.
2 Heat oil in a frying pan over a medium heat, season the veal with salt and pepper, cook, for 2-3 minutes each side for medium or until cooked to your liking. Remove to a plate.
3 Add the garlic to the pan, cook 30 seconds, add the sage and pine nuts and cream, simmer for 1 minute until slightly reduced, season with salt and pepper.
4 Bring a saucepan of salted water to the boil, reduce to a simmer, add the cabbage and cook for 1-2 minutes until tender, drain.
5 Arrange the cabbage on a serving plate, top with the veal and pour over the sauce to serve.