Roast turkey with savoy cabbage in red wine sauce

Name: Roast turkey with savoy cabbage in red wine sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 6 Stem(s) Marjoram; 1 (approx. 1 kg) Head Savoy cabbage; 7-10 Tbsp Salt; 850 g Turkey breast (let the butcher cut it into a roast roll); 7-10 Tbsp Pepper; 1 TABLESPOON + 1 tsp caraway; 8 discs Bacon; 1 collar (approx. 600 g) Soup vegetables; 10 black peppercorns; 1 Bay leaf; 600 ml Vegetable broth (instant); 1 (approx. 100 g) Onion; 45 g Butter or margarine; 7-10 Tbsp freshly grated nutmeg; 250 g Noodles (e.g. ribbon noodles); 200 ml dry red wine; 1-2 TABLESPOONS sauce thickener; 1 TEASPOON Sugar; 25 g Hazelnut flakes; 7-10 Tbsp Marjoram; 7-10 Tbsp Oil; 7-10 Tbsp wooden skewers; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

6 Stem(s) Marjoram
1 (approx. 1 kg) Head Savoy cabbage
7-10 Tbsp Salt
850 g Turkey breast (let the butcher cut it into a roast roll)
7-10 Tbsp Pepper
1 TABLESPOON + 1 tsp caraway
8 discs Bacon
1 collar (approx. 600 g) Soup vegetables
10 black peppercorns
1 Bay leaf
600 ml Vegetable broth (instant)
1 (approx. 100 g) Onion
45 g Butter or margarine
7-10 Tbsp freshly grated nutmeg
250 g Noodles (e.g. ribbon noodles)
200 ml dry red wine
1-2 TABLESPOONS sauce thickener
1 TEASPOON Sugar
25 g Hazelnut flakes
7-10 Tbsp Marjoram
7-10 Tbsp Oil
7-10 Tbsp wooden skewers
7-10 Tbsp Aluminium foil

Directions

1
Pluck the marjoram leaves from the stalks, wash, dab dry and chop finely. Clean the savoy cabbage and carefully separate 4 outer leaves. Blanch in boiling salted water for 3-4 minutes. Quench the savoy cabbage leaves cold, dab dry and cut the ribs flat. Wash the turkey, dab dry and season with salt and pepper. Sprinkle marjoram and 1 tablespoon of cumin on top. Spread bacon and savoy cabbage leaves on top. Roll up the turkey breast and pin it firmly with wooden skewers.
2
Place the roast on the oiled fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Clean, wash and roughly chop the soup vegetables. After 30 minutes roasting time, add soup vegetables, peppercorns and bay leaf to the fat pan, pour on 500 ml stock. In the meantime, quarter the remaining savoy cabbage and cut out the stalk. Cut the savoy cabbage into strips. Peel and finely chop the onion. Heat 20 g fat, fry onion in it. Add the savoy cabbage and braise briefly. Season with salt, pepper and nutmeg. Deglaze with 100 ml broth and braise covered at low heat for 15-20 minutes. Cook the pasta in boiling salted water for about 10 minutes. Drain and let drain. Add the noodles to the cabbage and keep warm. Remove the meat and wrap in aluminium foil. Pour broth from the fat pan through a sieve.
3
Season with salt, pepper and nutmeg. Deglaze with 100 ml broth and braise covered at low heat for 15-20 minutes. Cook the pasta in boiling salted water for about 10 minutes. Drain and let drain. Add the noodles to the cabbage and keep warm. Remove the meat and wrap in aluminium foil. Pour broth from the fat pan through a sieve. Stir in 1 teaspoon of caraway, add red wine and bring to the boil. Stir in sauce thickener. Simmer for about 5 minutes while stirring. Season to taste with salt, pepper and sugar. Cut the roast into slices. Foam up 25 g fat in a hot pan, stir in nuts. Arrange meat, savoy noodles and sauce on plates. Sprinkle the nut butter over the savoy cabbage noodles. Serve garnished with marjoram
4
Stir in sauce thickener. Simmer for about 5 minutes while stirring. Season to taste with salt, pepper and sugar. Cut the roast into slices. Foam up 25 g fat in a hot pan, stir in nuts. Arrange meat, savoy noodles and sauce on plates. Sprinkle the nut butter over the savoy cabbage noodles. Serve garnished with marjoram