Turkey rolls on roasted pointed cabbage
easy
50 mins
50 mins
Ingredients
- 3 Carrots
- 1 small zucchini
- 4 Turkey escalope (approx. 175 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs Parma ham
- 4 TABLESPOONS Oil
- 3/8 l Chicken bouillon ( instant )
- 1 Onion
- 1 (approx. 500 g) small head pointed cabbage
- 7-10 Tbsp dried thyme
- 5 TABLESPOONS Whipped cream
- 1 TABLESPOON Flour
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel carrots. Cut 1 carrot in half and cut it into sticks of about 10 cm length. Clean and wash the zucchini and cut them into 10 cm long sticks. Wash the meat, dab dry, season with salt and pepper and cover with 1 slice of ham each.
- 2
Spread carrot and zucchini sticks on top and roll up. Pin with wooden skewers. Heat 2 tablespoons of oil in a pan. Brown the turkey rolls in it all around. Deglaze with stock, bring to the boil, cover and simmer over medium heat for about 30 minutes.
- 3
Peel and finely chop the onion. Clean the cabbage, cut into wide strips and wash. Halve the remaining carrots lengthwise and cut into slices. Heat 2 tablespoons of oil in a saucepan. Brown the carrots, onion and cabbage in it.
- 4
Season with salt, pepper and thyme. Pour on 100 ml water, bring to the boil and cook for about 8 minutes. Remove the rolls and keep warm. Stir cream and flour until smooth and thicken the sauce. Bring to the boil again.
- 5
Season to taste with salt and pepper. Arrange turkey rolls and pointed cabbage vegetables on a plate. Pour a little sauce over the rolls. Add the rest of the sauce. Ribbon noodles taste good with it.
Nutrition Facts
430 kcal
12 g
19 g
49 g
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