Savoy cabbage polenta with turkey

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash the savoy cabbage and cut into fine strips. Heat 4 tablespoons of water and 1 tablespoon of butter in a frying pan, add the savoy cabbage and steam for 5 minutes while tossing. Drain the savoy cabbage.

2. 2

   Bring 500 ml water, 1 teaspoon of salt and 40 g butter to the boil. Stir in polenta and let it swell for 5 minutes. Fold in about 1/4 of the savoy cabbage and let it swell for another 5 minutes. Line a baking tray with baking paper.

3. 3

   Spread 3 tablespoons of polenta thinly (approx. 5 mm) in one corner of the baking tray. Spread the rest of the polenta in a circle (approx. 1-2 cm thick) on the baking tray and let it cool down. Heat 1 tablespoon of oil in a pan and fry the turkey strips until golden brown all around.

4. 4

   Add the remaining savoy cabbage, fry for another 2-3 minutes, season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Cut polenta rice into 12 "cake pieces" and fry. Cut small polenta pieces into rhombs, cut them in half horizontally, fry them until crispy, sprinkle with salt and pepper.

5. 5

   Arrange turkey, savoy cabbage and polenta on preheated plates. Add the herb quark and garnish with basil and polenta chip.

Nutrition Facts

KCAL
520 kcal

CARBS
34 g

FATS
28 g

PROTEINS
33 g