Turkey rolls with bacon on orange-red cabbage

Name: Turkey rolls with bacon on orange-red cabbage
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Oranges; 8 discs Bacon; 1 TEASPOON + 1 tablespoon of olive oil; 1 Star Anise; 2–3 Cloves; 1 glass (720 ml) Red cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 thin turkey escalopes (approx. 180 g each); 4-6 Tsp Fig Mustard; 1 Onion; 150 ml Poultry broth; 150 ml dry white wine; 2-3 TEASPOONS Sauce thickener; 1 package (400 g) Mini dumplings shaped potato dumplings; 2 TABLESPOONS Butter; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Cling film; 7-10 Tbsp Toothpicks

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Oranges
8 discs Bacon
1 TEASPOON + 1 tablespoon of olive oil
1 Star Anise
2–3 Cloves
1 glass (720 ml) Red cabbage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 thin turkey escalopes (approx. 180 g each)
4-6 Tsp Fig Mustard
1 Onion
150 ml Poultry broth
150 ml dry white wine
2-3 TEASPOONS Sauce thickener
1 package (400 g) Mini dumplings shaped potato dumplings
2 TABLESPOONS Butter
1 TABLESPOON Breadcrumbs
7-10 Tbsp Cling film
7-10 Tbsp Toothpicks

Directions

1
1 Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and cut them in half crosswise. Press the juice out of the parting skins.
2
Squeeze in the juice of 1 orange and set aside. Cut 4 slices of bacon into pieces. Heat a pan without fat, leave the bacon crisp in it, take it out. Add 1 teaspoon of oil to the bacon fat, heat up.
3
Add star anise and cloves, steam for 1-2 minutes. Add cabbage, simmer for about 25 minutes, stirring occasionally. Then fold in orange pieces, season to taste with salt, pepper and sugar. Meanwhile, wash the meat and dab dry.
4
Depending on the size, halve or divide into three crossways and tap a little flatter between 2 layers of foil. Season with salt and pepper. Cut 4 slices of bacon in half or in thirds. Spread fig mustard and 1 piece of bacon on each.
5
Roll up the meat into small roulades and pin them with toothpicks. Heat 1 tablespoon of oil in a frying pan. Fry the rolls for 4-5 minutes until golden brown. Remove the meat and place on a baking tray.
6
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Peel and chop the onion. Heat the meat again. Add diced onion and stew for approx. 2 minutes.
7
Deglaze with orange juice, stock and wine, simmer for a few minutes. Stir in the sauce thickener. Bring to the boil again, season to taste with salt, pepper and a little sugar. In the meantime, put dumplings in boiling water and cook over medium heat for about 7 minutes.
8
Heat butter in a frying pan. Remove the dumplings from the water and fry in the butter for 2-3 minutes. Sprinkle dumplings with breadcrumbs and season with salt. Arrange rolls, dumplings, sauce and cabbage. Sprinkle cabbage with bacon pieces.