Savoy cabbage poultry roulade

Name: Savoy cabbage poultry roulade
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 large leaves savoy cabbage; 7-10 Tbsp Salt; 1 red and green pepper; 1 collar Parsley; 1 washer Toast; 1 small onion; 1 kg Turkey minced meat (alternatively minced beef); 1 egg (size M); 1 TABLESPOON medium hot mustard; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 400 ml Poultry broth; 800 g medium-sized potatoes; 100 g Whipped cream; 1 TEASPOON Sweet peppers; 2-3 TEASPOONS Sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

6 large leaves savoy cabbage
7-10 Tbsp Salt
1 red and green pepper
1 collar Parsley
1 washer Toast
1 small onion
1 kg Turkey minced meat (alternatively minced beef)
1 egg (size M)
1 TABLESPOON medium hot mustard
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
400 ml Poultry broth
800 g medium-sized potatoes
100 g Whipped cream
1 TEASPOON Sweet peppers
2-3 TEASPOONS Sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
Wash the savoy cabbage leaves and cut thick panicles straight. Cook in boiling salted water for 2-3 minutes until al dente. Remove, rinse with cold water and drain. Clean and wash the bell peppers and cut them into cubes separately.
2
Wash parsley, dab dry and chop. Soak toast in cold water. Peel and finely chop the onion. Squeeze the toast well, knead with minced meat, onion, egg and mustard. Season with salt and pepper.
3
If necessary, cut the edges of the savoy cabbage leaves slightly and lay them overlapping on the work surface. First spread the chopped mass, then the green pepper cubes and half of the parsley on top and press them down. Roll up from the long side and tie with kitchen string.
4
Heat 2 tablespoons of oil in a frying pan. Fry the roulade for 4-5 minutes. Deglaze with stock and braise covered for about 40 minutes. Peel, wash and slice the potatoes. Heat 2 tablespoons of oil in a large frying pan and fry the potatoes for 15-20 minutes until crispy, turning them over. Finally, season with salt and pepper.
5
Remove the roast and keep it warm. Add red pepper cubes, cream and 1-2 teaspoons paprika powder to the stock, bring to the boil, thicken with sauce thickener and season to taste with salt, pepper and paprika powder. Sprinkle remaining parsley over the potatoes.
6
Arrange roulade, sauce and potato wedges on a plate.