Pointed cabbage-carrot-vegetables with roast potatoes (diabetics)
easy
25 mins
25 mins
Ingredients
- 160 g peeled potatoes
- 7-10 Tbsp Salt
- 50 g cleaned carrots
- 150 g cleaned pointed cabbage
- 1 (approx. 125 g) thin turkey breast
- 1 washer (approx. 10 g) low-fat cheese (e.g. spicy Emmental)
- 2 TABLESPOONS Oil
- 75 ml Vegetable broth (instant)
- 7-10 Tbsp freshly ground white pepper
- 1/4 collar Chives
- 7-10 Tbsp sage leaves, pink berries and chives
Directions
- 1
Cook the potatoes in a small pot in a little salted water for about 15 minutes. Cut carrots into thin slices. Cut pointed cabbage into strips. Wash the meat and dab dry with kitchen paper. Fold over meat 1x and fill with cheese.
- 2
Cover with sage leaves as desired. Stick together with a wooden skewer. Heat 1 tablespoon of oil in a small casserole dish, sauté cabbage and carrots in it, deglaze with broth and braise for 5-6 minutes at low heat. Then season with salt and pepper. Drain the potatoes. Heat the rest of the oil in a pan and fry the potatoes for 5-6 minutes over medium heat, turning them over. After about 2 minutes of frying time, push the potatoes aside a little and fry the meat on each side for about 2 minutes. Season with salt and pepper. Meanwhile wash the chives, dab dry and cut into small rolls.
- 3
Drain the potatoes. Heat the rest of the oil in a pan and fry the potatoes for 5-6 minutes over medium heat, turning them over. After about 2 minutes of frying time, push the potatoes aside a little and fry the meat on each side for about 2 minutes. Season with salt and pepper. Meanwhile wash the chives, dab dry and cut into small rolls. Arrange everything sprinkled with pink berries and chives on a plate
Nutrition Facts
520 kcal
30 g
28 g
36 g
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