Turkey Rolls on Bed of Savoy Cabbage

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Turkey Rolls on Bed of Savoy Cabbage

The perfect turkey rolls on bed of savoy cabbage recipe with a picture and simple step-by-step instructions.

  • 2 Pc. Turkey schnitzel
  • 40 g Dried soft tomatoes
  • 120 g Roasted pickled peppers (glass)
  • 1 Pc. Shallot
  • 1 Pc. Clove of garlic
  • 2 Branches Rosemary fresh
  • 2 tbsp Herbal cream cheese
  • Salt and pepper from the mill
  • 1 tbsp Cold pressed olive oil
  • 300 ml Chicken broth (my own was all)
  • 0,5 head Savoy
  • 1 tbsp Mustard medium hot
  • Freshly grated nutmeg
  • Cream
  1. Drain the peppers and dry them with kitchen paper. Cut into larger pieces just like the soft tomatoes. Clean and finely dice shallot and garlic. Wash rosemary, strip off needles and chop. Plate the turkey escalope between cling film with a heavy pan. Preheat the oven to 150 ° C fan oven.
  2. Puree the tomatoes, bell peppers, cream cheese and half of the garlic and shallot. Season with salt and pepper and mix in the chopped rosemary needles. Spread the cream on the schnitzel, roll up and fix with a roulade needle or a wooden skewer. Heat 0.5 tbsp olive oil in a pan and fry the roulades well on all sides. Deglaze with half of the broth and mix in part of the remaining filling (the rest also tastes very good cold under boiled ham or roast on bread) Then slide the pan into the tube and let it simmer for about 10-15 minutes.
  3. Quarter the pearling, cut out the stalk and cut the quarters into strips. Heat the rest of the olive oil in a saucepan, sauté the second half of the garlic and shallot. Add the savoy cabbage and stew or stew for another 5 minutes. Stir in the mustard, pour in the rest of the stock and cook covered for about 10 minutes. At the end I poured on some cream (not on the ingredient picture).
  4. If the savoy cabbage is done but still has a bit of bite, season with salt, pepper and nutmeg. Place the savoy cabbage on a plate and place the turkey rolls on top. So give the sauce. We had parsley potatoes with it.
turkey rolls on bed of savoy cabbage

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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