Turkey sauerbraten with red cabbage and dumplings

Ingredients for 4 servings:

• 600 g turkey breast in one piece
• 300 ml water
• 300 ml red wine
• 300 ml buttermilk
• 300 ml vinegar (red wine vinegar)
• 3 carrots
• 3 m.-sized onion(s)
• 1 pack of spice mix for sauerbraten
• 5 tbsp tomato paste
• e.g. salt and pepper

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Total time approx. 2 days 45 minutes

Insider tip

Wash the turkey breast and pat it dry with kitchen paper. Wash and quarter the onions and carrots, then add them to a pot along with the meat. Then add the Sauerbraten seasoning mix, red wine vinegar, water, buttermilk, and red wine to the pot, cover, and refrigerate for at least 48 hours. The turkey should always be covered with liquid (top up with wine or buttermilk if necessary). After 48 hours (or more), remove the pot from the refrigerator. Pat the turkey dry, season with salt, and pepper. Then sear the meat on all sides in a pot with a little fat. Once seared, remove the meat from the pot and place it on a platter or plate. Separate the pickled vegetables from the marinade and sear them with the tomato paste in the meat juices. Then deglaze with a little marinade. Return the turkey to the pot and simmer for about 90 minutes, ensuring the roast is always well covered with liquid. If there’s too little liquid in the pot, keep adding more stock. After about 90 minutes, remove the roast from the pot and carve it. Purée the sauce with the onions and carrots, then season with salt and pepper and pass through a sieve (if the sauce is too runny for you, you can thicken it with a little sauce thickener). Arrange the meat on plates, drizzle with some of the sauce, and serve immediately. Serve with dumplings and red cabbage.