Sauerbraten with Difference

Pickling & pickling

1. Take the soup greens out of the packaging, clean, peel, wash and cut into pieces. Pour white wine vinegar, white wine & water into a large saucepan. Add the spices and bring to the boil once, cover and cook for 1 minute. Then remove from the stove.
2. Wash the turkey breast, pat dry with kitchen paper. Then place in a large bowl. Pour the slightly cooled stain over it. Mix everything together. Close the bowl with a lid and let it cool completely. Put in the fridge and let marinate for 2 days.

Dumplings – preparation

1. Put the slice of toast in the toaster and roast / toast, then dice or pluck into pieces. Take the dumpling dough out of the bag and place in a bowl. Shape the dumplings out of the dough (14) and add a piece of toast to each.

roast meat

1. Remove the marinated turkey breast from the bowl and pat dry with a paper towel. Pour the marinade through a sieve and collect it. Remove the peppercorns. Take a large saucepan and heat the oil in it. First put the turkey breast in and fry well on all sides.
2. Now add the soup greens / vegetables and fry them. Season with salt and gourmet pepper and add the marinade. Bring the whole thing to the boil, then cover and cook / braise for about 1 hour.

Dumplings – Cooking

1. Take a saucepan and pour water into it, season with salt. Bring to the boil and then add the dumplings and let them cook. As soon as you swim up, you are done. Take out and keep warm.

vegetables

1. Clean the pointed cabbage, remove the stalk and cut into strips. Peel and dice an onion and heat it with a piece of butter in a saucepan / pan. Steam the onion cubes in it. Add the pointed cabbage strips and steam them as well. Season with salt and gourmet pepper. Deglaze with a little water and let cook for a quarter of an hour.

sauce

1. Take the braised roast out of the pot, place it on a plate and keep it warm as well. Pour the meat stock through a sieve and collect it again. Crumble Aachener Printen. Put everything in a new saucepan, add about 250 ml of the meat stock, vegetables and printen.
2. Let this simmer for a few more minutes. Stir in the sultanas and season to taste. Then arrange everything on two plates.