Pointed cabbage salad with turkey skewers

Name: Pointed cabbage salad with turkey skewers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Turkey breast in one piece; 1/2 Vegetable Onion; 1/2 bunch flat leaf parsley; 1 untreated lemon; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 500 g Pointed cabbage; 250 g Carrots; 1 small onion; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid; 7-8 TABLESPOONS Sunflower oil; 8 Wooden shashlik skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Turkey breast in one piece
1/2 Vegetable Onion
1/2 bunch flat leaf parsley
1 untreated lemon
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
500 g Pointed cabbage
250 g Carrots
1 small onion
5 TABLESPOONS White wine vinegar
7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid
7-8 TABLESPOONS Sunflower oil
8 Wooden shashlik skewers

Directions

1
Wash the turkey breast, dab dry and cut into cubes of about 2 cm. Peel the onion and also cut into approx. 2 cm cubes. Wash parsley, dab dry and pluck off the leaves, except for something to garnish. Put the diced meat, onion and parsley leaves alternately on 8 wooden skewers. Wash the lemon thoroughly, dab dry and finely grate the peel.
2
Squeeze the lemon and mix the juice with pepper, olive oil and the lemon peel. Brush the skewers with the marinade and cover and refrigerate for approx. 1 hour. Clean, wash and drain the pointed cabbage and carrots. Coarsely grate carrots, cut pointed cabbage into fine strips. Peel and finely chop the onion. Bring vinegar, 2 tablespoons of water, onion and a little salt and pepper to the boil briefly in a pot. Stir in 5 tablespoons of oil and mix well the warm vinaigrette with the pointed cabbage and carrots. If necessary, knead lightly with your hands. Let the salad stand for 30 minutes. Drain the turkey skewers slightly and sprinkle with salt.
3
Stir in 5 tablespoons of oil and mix well the warm vinaigrette with the pointed cabbage and carrots. If necessary, knead lightly with your hands. Let the salad stand for 30 minutes. Drain the turkey skewers slightly and sprinkle with salt. Heat 2-3 tablespoons of oil in a large pan and fry the skewers for about 6 minutes, turning them over. Season the salad with salt and pepper and serve with the turkey skewers. Serve garnished with parsley
4
Waiting time about 35 minutes