Puree of red cabbage and apples
In a large skillet, heat butter and olive oil over low heat. Add onion and cook to soften. Add apples and cabbage. Mix together. Add red wine vinegar and water. Cover and cook over low heat for about 30 minutes. Let cool, then purée the mixture in a blender. Set aside.
Sauté veal medallions in butter and olive oil, about 2 minutes on each side. Make sure meat remains pink inside. Remove medallions and keep warm.
In the same skillet, heat olive oil, add shallots and cook for 2 minutes until soft and translucent. Add red wine and reduce by half. Add veal stock and heat 2 minutes. Add blueberries or cranberries. Season with salt and pepper.
Serve veal medallion over puree of red cabbage and apples, dress with sauce and garnish with goat cheese.