John Myers
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Turkey in Jaroma Cabbage …
The perfect turkey in jaroma cabbage … recipe with a picture and simple step-by-step instructions.
For the minced meat:
- 500 g Turkey minced meat
- 1 Egg
- 4 tablespoon Breadcrumbs
- 1 Chopped onion
- 1 teaspoon Poultry seasoning type paprika
- 0,5 teaspoon Salt
- 0,25 teaspoon Seasoned pepper
- 1 Chopped bunch Parsley
- 1 branch Lovage chopped
Also:
- 1 kl. head Jaroma cabbage
- Kitchen twine
- 40 g Clarified butter
- 50 g Bacon cubes
- 1 Diced onion
- 1 Diced tomato
- 100 ml Meatsoup
- First, make a minced dough from the ingredients listed and let it rest for about 30 minutes.
- During this time, cut deeply into the Jaroma cabbage on the stalk crosswise and cut out the segments from the stalk. Then place in boiling water to loosen the individual leaves. Soak the leaves in ice-cold water and cut the thick midrib flat.
- For four roulades, place two to three sheets on top of each other and wrap a portion of minced meat in them. Hold together with kitchen thread.
- Heat the clarified butter in a roaster and fry the roulades vigorously on all sides. “Strong” is important for a delicate sauce. When frying, let the bacon cubes and the onion cubes brown on the side. When everything is appetizingly browned, deglaze with the stock, add the diced tomatoes, season with pepper, salt and a few chilli flakes and let the dish with the lid cook over medium heat for about 30 minutes.
- I served the tangy brat stock unbound with small jacket potatoes.
- I only used half of the turkey meat for the roulades (there are only two of us) … from the rest I made 4 small meatballs for another dish.
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