Roast turkey with savoy cabbage and beer sauce

Name: Roast turkey with savoy cabbage and beer sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Head Savoy cabbage (about 1 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 bunch of greens; 850 g Turkey breast (cut into flat slices); 1 TEASPOON sweet marjoram; 50 g Bacon; 1 TEASPOON Oil; 1 TEASPOON Caraway seeds; 300 ml Altbier; 30 g Butter; 25 g Hazelnut flakes; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Head Savoy cabbage (about 1 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 bunch of greens
850 g Turkey breast (cut into flat slices)
1 TEASPOON sweet marjoram
50 g Bacon
1 TEASPOON Oil
1 TEASPOON Caraway seeds
300 ml Altbier
30 g Butter
25 g Hazelnut flakes
7-10 Tbsp Kitchen yarn

Directions

1
Clean and wash the savoy cabbage. Remove 4 leaves. Cook in boiling salted water for about 4 minutes, drain. Cut out leaf veins. Clean, wash and chop the soup vegetables.
2
Wash the meat, dab dry, spread out and season. Spread marjoram, bacon and cabbage leaves on top. Roll up and tie together. Fry in hot oil in a casserole with lid. Add soup vegetables and caraway seeds, fry and season. Add beer and 150 ml water. Cover and stew for about 50 minutes. Chop the rest of the savoy cabbage, steam in hot butter for about 15 minutes, season. Roast nuts in a pan without fat, add to cabbage. Remove the roast.
3
Cover and stew for about 50 minutes. Chop the rest of the savoy cabbage, steam in hot butter for about 15 minutes, season. Roast nuts in a pan without fat, add to cabbage. Remove the roast. Pass vegetables and stock through a sieve, season. Arrange everything. Noodles taste good with it