Roasted turkey on white cabbage
easy
180 mins
180 mins
Ingredients
- 1 ready-to-cook baby turkey (3-3.5 kg)
- 3 Onions
- 8-10 Tbsp Soy sauce
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 1/2 l Vegetable broth
- 450 ml clear apple juice
- 1.2 kg White cabbage
- 2-3 TABLESPOONS Oil
- 1 TEASPOON Caraway seeds
- 7-10 Tbsp Cayenne pepper
- 1/2 bunch Parsley
- 1 collar Chives
- 40 g Walnut kernels
- 5-10 g Butter or margarine
- 3-4 Tbsp dark sauce thickener
- 4 TABLESPOONS Whipped cream
- 1 pinch Sugar
- 7-10 Tbsp wooden skewers and kitchen yarn
Directions
- 1
Wash turkey thoroughly from the inside and outside and dab dry. Peel the onions. Cut 1 onion into coarse pieces and place it in the abdominal cavity of the turkey with 3 tablespoons of soy sauce and some pepper. Plug in with wooden skewers. Tie the legs and wings together and rub the turkey with a little salt and pepper. Place the turkey with the breast side down on the fat pan of the oven. Pour on 1/4 litre stock and roast in the preheated oven (electric: 200 ° C / gas: level 2) for approx. 21/2 hours.
- 2
Turn the turkey after about 1 hour. Dice remaining onions and add. Gradually add 1/8 litre stock and 1/4 litre apple juice. Top the turkey several times with the roast stock. 30 minutes before the end of the cooking time, brush the turkey with approx. 3 tablespoons of soy sauce. In the meantime, clean, quarter and wash the white cabbage and remove the stalk. Slice or cut the cabbage into very fine strips. Heat the oil in a pot and braise the cabbage in it. Season with caraway seeds, a little salt and cayenne pepper and add the remaining apple juice and stock. Cover and braise for about 25 minutes. Wash the parsley and chives, dab dry and chop except for a little bit for garnishing. Roughly chop the walnuts. Heat the fat in a frying pan and lightly roast the walnuts in it. Set aside.
- 3
Season with caraway seeds, a little salt and cayenne pepper and add the remaining apple juice and stock. Cover and braise for about 25 minutes. Wash the parsley and chives, dab dry and chop except for a little bit for garnishing. Roughly chop the walnuts. Heat the fat in a frying pan and lightly roast the walnuts in it. Set aside. Keep the finished turkey warm, pour the stock through a sieve into a small pot. Bring the stock to the boil, stir in the sauce thickener and bring to the boil again briefly. Refine the sauce with cream and season with pepper, soy sauce and possibly some sugar. Mix walnuts and herbs into the white cabbage and season with soy sauce and cayenne pepper. Arrange the turkey on the white cabbage and serve garnished with parsley. Serve with sauce extra. A wild rice mixture tastes great with it
- 4
Keep the finished turkey warm, pour the stock through a sieve into a small pot. Bring the stock to the boil, stir in the sauce thickener and bring to the boil again briefly. Refine the sauce with cream and season with pepper, soy sauce and possibly some sugar. Mix walnuts and herbs into the white cabbage and season with soy sauce and cayenne pepper. Arrange the turkey on the white cabbage and serve garnished with parsley. Serve with sauce extra. A wild rice mixture tastes great with it
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