Veal chops with cabbage

We were in an eastern European mood last night with these veal chops (locally grown here in New York) and braised savoy cabbage.  I love the cabbage treated this way - blanched for 2  minutes, then iced to preserve color, then caramelized in canola oil and then cooked in a butter and water emulsion. 

The chops were cooked in the way of all meat chops - seared then ovened. 

We drank an excellent italian wine - a "Pra" soave.  Giant minerality, and smelled like lemon oil but without the citrus.  Is that even possible?  Great stuff.