Turkey leg with steamed filder cabbage

Name: Turkey leg with steamed filder cabbage
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 collar (5-6 twigs) fresh mugwort; 6 Juniper berries; 2 TEASPOONS freshly ground black pepper; 3 TSP Salt; 2 Vegetable onions (alternatively 5-6 normal, in total about 750 g); 2–3 Gherkins; 1-3 TABLESPOONS medium hot mustard; 1 TABLESPOON Breadcrumbs; 1 (approx. 1.2 kg) ruptured turkey leg; 2 TABLESPOONS Oil; 500 ml Vegetable broth; 200 ml dry red wine; 1 (approx. 1 kg; alternatively pointed cabbage) Head Filderwort; 2 Onions; 75 g Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sugar; 2 TEASPOONS Honey; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 collar (5-6 twigs) fresh mugwort
6 Juniper berries
2 TEASPOONS freshly ground black pepper
3 TSP Salt
2 Vegetable onions (alternatively 5-6 normal, in total about 750 g)
2–3 Gherkins
1-3 TABLESPOONS medium hot mustard
1 TABLESPOON Breadcrumbs
1 (approx. 1.2 kg) ruptured turkey leg
2 TABLESPOONS Oil
500 ml Vegetable broth
200 ml dry red wine
1 (approx. 1 kg; alternatively pointed cabbage) Head Filderwort
2 Onions
75 g Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Sugar
2 TEASPOONS Honey
2-3 TEASPOONS Cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
Wash mugwort, shake dry. Pluck the leaves and any buds from the stems of 2 twigs and chop them. Finely chop juniper berries as well, mix with mugwort, 1 tsp. pepper and 2 tsp. salt. Peel and roughly dice the vegetable onions
2
Dice cucumbers, mix with mustard and breadcrumbs, season with salt and pepper. Wash the meat, dab dry, coat inside with mustard mixture. Roll up the meat, tie it up with kitchen twine, while tying the remaining herb twigs. Rub meat with onion mixture
3
Heat the oil in a frying pan. Fry the rolled roast vigorously while turning, remove. Fry the vegetable onions in the frying fat for a few minutes. Deglaze with stock and wine and bring to the boil. Put the roast back into the roaster. Cover the roast in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) and braise for approx. 2 hours.
4
Remove the outer leaves from the cabbage. Cut the cabbage into quarters and cut out the stalk. Wash the cabbage, drain and roughly cut into strips. Peel small onions and cut into fine strips. Heat butter in a large pot. Cover the cabbage and onions and stew them for 10-15 minutes until soft. Season with salt, pepper, nutmeg and a little sugar.
5
Remove the roast from the roaster and put it aside covered. Pour frying stock through a sieve into another pot, bring to the boil once, stir in honey. Mix starch with a little water, thicken the simmering stock with it, simmer again for about 1 minute. Season to taste with salt and pepper. Serve cabbage, sauce and meat. Boiled potatoes taste good with it