Glazed roast turkey with cabbage

Name: Glazed roast turkey with cabbage
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g liquid honey; 50 g grainy mustard; 3/4 l Vegetable broth (instant); 1 (approx. 800 g) small white cabbage; 2 red peppers; 1 Onion; 2 TABLESPOONS Oil; 1 TEASPOON Caraway seeds; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g liquid honey
50 g grainy mustard
3/4 l Vegetable broth (instant)
1 (approx. 800 g) small white cabbage
2 red peppers
1 Onion
2 TABLESPOONS Oil
1 TEASPOON Caraway seeds
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Parsley

Directions

1
Wash the meat thoroughly, dab dry and rub with salt and pepper. Place the turkey breast on a fat pan and roast it in the preheated oven (electric cooker: 175°C/ gas: level 2) for approx. 1 1/2 hours. Mix honey and mustard, brush the roast with it about 20 minutes before the end of the roasting time and add 1/2 litre of broth. In the meantime clean, wash and quarter the cabbage, cut out the stalk. Cut cabbage into strips. Clean, wash and cut the peppers into pieces.
2
Peel onion and chop finely. Heat oil in a wide pot, add cabbage, onions and paprika, braise for about 30 minutes, after half of the braising time add remaining stock. Season with salt, pepper and caraway. Remove roast from the oven, pour roast mixture into a pot, bring to the boil, stir in sauce thickener, bring to the boil again and season with salt and pepper. Arrange roast and vegetables on a plate and add the sauce extra. Serve garnished with parsley as desired