Stuffed turkey leg on red cabbage

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean, wash and quarter the red cabbage and cut out the stalk. Peel and slice the onions. Heat 20 g lard in a large pot. Brown the onion slices in it. Add red cabbage. Season with salt, sugar, bay leaves, juniper berries, cloves and peppercorns. Deglaze with vinegar and 1/4 litre water. Cover and cook for about 1 1/2 hours.

2. 2

   Add the apple compote 1/2 hour before the end of the cooking time. Before serving stir in 1/2 cup of crème-fraîche and season again. In the meantime, wash the meat and pat dry. For the filling, clean and wash the mushrooms and leek. Finely chop 150 g each. Heat the fat in a pan. Briefly fry the chopped vegetables vigorously in it. Season with salt and pepper. Put on the meat. Roll up the meat, stick together with wooden sticks and wrap tightly with kitchen string. Rub the meat with salt and pepper. Place on the fat pan of the oven. Heat the remaining clarified butter and pour it over the meat. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. After 15 minutes roasting time add the remaining mushrooms and leek and roast with them. Deglaze with 1/2 litre warm water.

3. 3

   Put on the meat. Roll up the meat, stick together with wooden sticks and wrap tightly with kitchen string. Rub the meat with salt and pepper. Place on the fat pan of the oven. Heat the remaining clarified butter and pour it over the meat. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. After 15 minutes roasting time add the remaining mushrooms and leek and roast with them. Deglaze with 1/2 litre warm water. Remove turkey from the fat pan and keep warm. Pour roast stock through a sieve. Stir in remaining crème fraiche. Bring to the boil briefly, thicken with sauce thickener and bring to the boil again. Season to taste with salt and pepper. Cut the roast open and arrange on the red cabbage vegetables. Sprinkle sauce with coarse pepper and serve extra. Serve with croquette balls

4. 4

   Remove turkey from the fat pan and keep warm. Pour roast stock through a sieve. Stir in remaining crème fraiche. Bring to the boil briefly, thicken with sauce thickener and bring to the boil again. Season to taste with salt and pepper. Cut the roast open and arrange on the red cabbage vegetables. Sprinkle sauce with coarse pepper and serve extra. Serve with croquette balls