For the Sweetbreads:

2 sweetbreads
salt and pepper
all purpose flour
2 Tbsp oil
2 Tbsp butter

To prepare sweetbreads: Soak in cold water for a minimum of several hours and up to 24 hours. Place in a pot and cover with cold water. Bring to a boil and simmer for a few minutes. Remove from blanching water and plunge into ice water. Remove any visible veins, gristle, or the thick exterior membrane that envelops the organ. This is best done by using your fingers. Lay on a clean towel on a tray or shallow pan (do not stack the sweetbreads). Place another towel on top and cover with another tray or pan of the same size. Place a heavy weight on top of the last tray. A heavy pot filled with water is ideal. Place weighted sweetbreads in the refrigerator and allow them to be pressed for at least two hours and up to 24 hours.

Preheat oven to 375F. Season sweetbreads with salt and pepper, then dredge thoroughly in flour, ensuring that entire sweetbread has been coated.
Heat a skillet over medium high heat and add oil and butter. Once butter has foamed, add sweetbreads to pan and cook for 1-2 minutes until nicely golden brown. Turn and brown other side. Once nicely browned on both sides, place pan into hot oven to finish cooking. Once juices have evenly dispersed through meat, remove from oven and set aside.

For the Cabbages:
2 Tbsp butter
1 Tbsp oil
1/2 cup each shredded Savoy and Red cabbage
handful slivered green onion
salt and pepper

Heat a skillet over medium heat. Add oil and butter, then ½ cup shredded Savoy cabbage. Saute until slightly softened, then add ½ cup shredded red cabbage and slivered green onions. Season to taste with salt and pepper. Sauté until all vegetables are softened.

For Tarragon vinaigrette:
1 Tbsp tarragon vinegar
3 Tbsp tarragon infused olive oil
1 tsp beet juice
salt to taste

Wisk all ingredients together and set aside.

To Finish:
1 Tbsp oil
1 Tbsp butter
2 sprigs fresh thyme
Handful of finely shredded leek and carrot for garnish

Heat oil and butter in a skillet over medium heat. Add thyme sprigs and reserved sweetbreads. Using a spoon, gently baste sweetbreads in herbed butter for approximately 2 minutes to allow flavour of thyme to permeate meat. Remove from heat.

Place a couple of spoonfuls of cabbage garnish onto the middle of a plate.
Slice sweetbreads into ½” medallions and arrange on top of cabbage.
Finish by garnishing with fried thyme sprigs and some shredded leek and carrot.
Drizzle with a small amount of vinaigrette.