Roast pepper turkey on white cabbage

Name: Roast pepper turkey on white cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 TEASPOONS clear broth (instant); 800 g - 1 kg turkey breast; 7-10 Tbsp salt, black pepper; 2 TABLESPOONS colourful peppercorns; 2 TABLESPOONS Oil (e.g. olive oil); 1 medium onion; 1 kg White cabbage; 2 TABLESPOONS butter/margarine; 1-2 TABLESPOONS darker; 7-10 Tbsp Sauce thickener; 1-2 TABLESPOONS Brandy

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 TEASPOONS clear broth (instant)
800 g - 1 kg turkey breast
7-10 Tbsp salt, black pepper
2 TABLESPOONS colourful peppercorns
2 TABLESPOONS Oil (e.g. olive oil)
1 medium onion
1 kg White cabbage
2 TABLESPOONS butter/margarine
1-2 TABLESPOONS darker
7-10 Tbsp Sauce thickener
1-2 TABLESPOONS Brandy

Directions

1
Dissolve the stock in 1/2 l hot water. Wash and dab the meat. Season with salt and pepper. Roast in a hot oven (electric cooker: 175 °C / circulating air: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Little by little pour on broth
2
Coarsely crush the peppercorns and mix with oil. Spread on the roast about 10 minutes before the end of the cooking time
3
Peel and chop the onion. Clean and wash the cabbage. Cut into wide strips. Heat the fat. Cover the onion and cabbage and braise for about 15 minutes. Season to taste with salt and pepper
4
Remove the roast and keep warm. Bring the roast stock to the boil and sprinkle with sauce thickener. Season to taste with salt, pepper and possibly brandy. Arrange everything. Goes well with parsley potatoes
5
Drink: cool rosé wine