Turkey leg with orange-red cabbage with roasted potato wedges

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Coarsely chop the walnuts. Crumble white bread. Pluck marjoram and parsley leaves from the stalks, wash, dab dry and chop finely. Mix walnuts, bread crumbs, herbs and egg. Wash the meat, dab dry. Season all around with salt and pepper. Spread the walnut mixture on the inside of the meat.

2. 2

   Roll up meat firmly and stick it with wooden skewers. Clean, wash and cut soup vegetables into pieces. Place roast turkey and soup vegetables on an oiled baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour. After 30 minutes, deglaze the meat with 250 ml broth. In the meantime peel the oranges so that the white skin is removed. Remove the fillets with a sharp knife between the parting skins, squeeze the juice out of the skins and collect it. Clean and wash the red cabbage and cut into fine strips. Bring the stock to the boil. Caramelise sugar in a pot until golden brown and add 250 ml boiling water and orange juice. Add red cabbage, star anise and vinegar and season with salt and pepper. Bring to the boil, cover and braise over medium heat for about 40 minutes. Peel, wash and slice the potatoes. Heat oil in a pan.

3. 3

   Clean and wash the red cabbage and cut into fine strips. Bring the stock to the boil. Caramelise sugar in a pot until golden brown and add 250 ml boiling water and orange juice. Add red cabbage, star anise and vinegar and season with salt and pepper. Bring to the boil, cover and braise over medium heat for about 40 minutes. Peel, wash and slice the potatoes. Heat oil in a pan. Fry the potatoes all around for about 15 minutes until golden brown. Fold the orange fillets into the red cabbage and continue to braise for about 5 minutes. Season the red cabbage with salt and pepper again and remove the star anise. Let the meat rest for about 10 minutes, add 500 ml vegetable stock and pour it through a sieve into a pot. Bring to the boil, thicken with sauce thickener and season to taste with salt, pepper and sugar. Cut meat into slices. Arrange meat, potatoes, red cabbage and sauce on plates and serve garnished with marjoram

4. 4

   Fry the potatoes all around for about 15 minutes until golden brown. Fold the orange fillets into the red cabbage and continue to braise for about 5 minutes. Season the red cabbage with salt and pepper again and remove the star anise. Let the meat rest for about 10 minutes, add 500 ml vegetable stock and pour it through a sieve into a pot. Bring to the boil, thicken with sauce thickener and season to taste with salt, pepper and sugar. Cut meat into slices. Arrange meat, potatoes, red cabbage and sauce on plates and serve garnished with marjoram

Nutrition Facts

KCAL
700 kcal

CARBS
65 g

FATS
23 g

PROTEINS
54 g