Turkey rolls with pistachio cream cheese filling with creamy cabbage and rösti

Name: Turkey rolls with pistachio cream cheese filling with creamy cabbage and rösti
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Sunflower oil; 4 Turkey escalope (approx. 100 g each); 8 TSP Double cream cream cheese; 40 g Pistachio kernels; 1 (approx. 600 g) Head pointed cabbage; 1 Onion; 1 TABLESPOON Butter or margarine; 100 g Whipped cream; 100 ml Milk; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Sunflower oil
4 Turkey escalope (approx. 100 g each)
8 TSP Double cream cream cheese
40 g Pistachio kernels
1 (approx. 600 g) Head pointed cabbage
1 Onion
1 TABLESPOON Butter or margarine
100 g Whipped cream
100 ml Milk
7-10 Tbsp wooden skewers

Directions

1
Peel, wash and roughly grate the potatoes. Stir in eggs. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Add 4 tablespoons of potatoes, form into 4 small Rösti and fry over low heat for about 5 minutes.
2
Turn the Rösti halfway through the frying time. Keep the finished Rösti warm. Fry the remaining 12 Rösti in the same way. Wash the meat, dab dry, cut in half lengthways and season with salt and pepper. Spread 1 teaspoon of cheese on each roulade and smooth it down.
3
Sprinkle with pistachios, roll up and pin with wooden skewers. Heat 2 tablespoons of oil and fry the roulades for about 10 minutes, turning them over. Clean and wash the cabbage and cut it into pieces from the stalk. Peel onion and cut into fine cubes.
4
Heat the fat and fry the cabbage and onion in it, turning them over. Add cream and milk, bring to the boil and cook for about 8 minutes. Season with salt and pepper. Arrange on plates.