Braised turkey leg on white cabbage

Name: Braised turkey leg on white cabbage
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Turkey thigh (approx. 1,2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 3-4 Tbsp Oil; 1 small head White cabbage (maximum 1 kg); 2 medium-sized onions; 125 g Cabanossi; 7-10 Tbsp Sweet peppers; 1 glass (400 ml) Poultry stock; 1 heaped tablespoon of tomato paste; 100 g Fresh cream; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Turkey thigh (approx. 1,2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
3-4 Tbsp Oil
1 small head White cabbage (maximum 1 kg)
2 medium-sized onions
125 g Cabanossi
7-10 Tbsp Sweet peppers
1 glass (400 ml) Poultry stock
1 heaped tablespoon of tomato paste
100 g Fresh cream
7-10 Tbsp Parsley

Directions

1
Wash the turkey leg, dab dry and season with salt, pepper and marjoram. Place the turkey leg in a roasting pan and drizzle with oil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/2-1 3/4 hours open.
2
In the meantime clean, wash and cut the white cabbage into pieces. Peel and roughly dice the onions. Cabanossi also cut into cubes. Mix everything and after half of the frying time spread around the turkey leg.
3
Sprinkle with salt, pepper and paprika. Heat the stock, mix with tomato paste and pour over the vegetables. Spread the crème fraiche as a blob on the vegetables and braise together. Turn the vegetables in between.
4
Garnish with parsley.