Turkey breast in savoy cabbage

Ingredients for 4 servings:

• 1 onion(s)
• 1 carrot(s)
• 250 g mushrooms
• 5 tbsp butter
• 100 g sour cream
• salt and pepper
• 2 egg yolks
• 4 turkey breast fillets (125 g each)
• 2 tbsp parsley, chopped
• 4 leaves savoy cabbage, large
• Water (salt water)
• 50 g hazelnuts, chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the onion. Peel and wash the carrot and parsley root. Trim the mushrooms. Finely chop all ingredients. Heat 2 tablespoons of butter in a pan. Fry the vegetables for 3 minutes, stirring. Stir in the sour cream. Season with salt and pepper. Simmer until the mixture is almost dry, then let cool. Stir the egg yolk and parsley into the vegetables. Blanch the savoy cabbage in boiling salted water for about 5 minutes. Drain well and flatten the thick ribs. Place 1 tablespoon of mushroom stuffing in the center of each savoy cabbage leaf and place 1 turkey fillet on top. Spread the remaining mushroom stuffing on top. Roll each savoy cabbage leaf into a parcel. Place seam-down in the steamer. Steam in a covered pot for about 12 minutes. Melt the remaining butter. Fry the hazelnuts in it and scatter them over the savoy cabbage parcels. Boiled potatoes and green salad go well with it.