Roast turkey with red cabbage

Name: Roast turkey with red cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Parsley; 1 collar Soup vegetables; 4 Shallots; 750 ml Vegetable broth (instant); 1 (approx. 800 g) small red cabbage; 25 g clarified butter; 250 ml apple juice; 4 TABLESPOONS Red wine vinegar; 2 Bay leaves; 3 Cloves; 1 sour apple (e.g. Boskop); 1 package (750 g) Dumpling dough for original Franconian dumplings, half and half (fresh dough); 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp possibly 1 tablespoon of sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Parsley
1 collar Soup vegetables
4 Shallots
750 ml Vegetable broth (instant)
1 (approx. 800 g) small red cabbage
25 g clarified butter
250 ml apple juice
4 TABLESPOONS Red wine vinegar
2 Bay leaves
3 Cloves
1 sour apple (e.g. Boskop)
1 package (750 g) Dumpling dough for original Franconian dumplings, half and half (fresh dough)
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp possibly 1 tablespoon of sugar
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry and season with salt and pepper. Wash parsley, dab dry, pluck leaves, put something aside for garnishing, chop half finely, put aside. Spread the rest of the leaves over the roast and press on a little. Place the meat in the fat pan of the oven. Clean, wash and cut soup vegetables into pieces. Peel and halve 2 shallots. Spread the vegetables and shallots around the roast.
2
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 1 1/4 hours. Add vegetable stock after 30 minutes. In the meantime, clean and wash the red cabbage and cut into fine strips. Peel and chop 2 shallots. Heat clarified butter in a pot, braise red cabbage and shallots in it. Add apple juice and vinegar. Add laurel, cloves, salt and pepper. Cover and stew for about 1 hour. Form 8 dumplings from the dumpling dough. Put the dumplings into boiling salted water and let them simmer at a mild heat for about 20 minutes. Wash, peel and quarter the apple and cut out the core. Cut the apple quarters into slices. Add the last 10 minutes to the red cabbage. Wrap the roast in aluminium foil and let it rest.
3
Cover and stew for about 1 hour. Form 8 dumplings from the dumpling dough. Put the dumplings into boiling salted water and let them simmer at a mild heat for about 20 minutes. Wash, peel and quarter the apple and cut out the core. Cut the apple quarters into slices. Add the last 10 minutes to the red cabbage. Wrap the roast in aluminium foil and let it rest. Pass the roast stock through a sieve. Bring to the boil, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Season red cabbage with salt, pepper and possibly sugar. Drain the dumplings. Cut the roast open and serve with red cabbage, sauce and dumplings. Sprinkle dumplings with chopped parsley and garnish with parsley leaves
4
Pass the roast stock through a sieve. Bring to the boil, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper. Season red cabbage with salt, pepper and possibly sugar. Drain the dumplings. Cut the roast open and serve with red cabbage, sauce and dumplings. Sprinkle dumplings with chopped parsley and garnish with parsley leaves