Pepper turkey roast with pointed cabbage
easy
90 mins
90 mins
Ingredients
- 1 kg Turkey breast in one piece (without fillet)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS colourful peppercorns
- 2 TABLESPOONS Olive oil
- 1 (approx. 65 g) big onion
- 1 (approx. 1 kg) Pointed cabbage
- 30 g Butter or margarine
- 1 Garlic clove
- 1 TABLESPOON dark sauce thickener
- 1-2 TABLESPOONS Cognac
Directions
- 1
Wash the meat, dab dry and season all around with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/4 hours. Gradually add about 1/2 litre of water. Coarsely chop pepper, mix with oil and brush the roast with it 5 minutes before the end of the cooking time. In the meantime, peel and roughly chop the onion. Clean, wash and quarter the cabbage.
- 2
Cut out the stalk. Cut the cabbage into strips about 2 cm wide. Heat the fat in a pan and fry the onion in it. Add the cabbage and steam for 12-15 minutes. Season to taste with salt and pepper. Remove the roast. Peel garlic. Fill up frying stock with water to 1/2 litre and put it into a pot. Press garlic through a garlic press and add to the roast stock. Bring the stock to the boil and thicken slightly with sauce thickener. Season to taste with cognac, salt and pepper. Serve roast and pointed cabbage on a plate.
- 3
Peel garlic. Fill up frying stock with water to 1/2 litre and put it into a pot. Press garlic through a garlic press and add to the roast stock. Bring the stock to the boil and thicken slightly with sauce thickener. Season to taste with cognac, salt and pepper. Serve roast and pointed cabbage on a plate. Serve with sauce extra. Serve with parsley potatoes
Nutrition Facts
460 kcal
8 g
15 g
65 g
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