Turkey rolls with pistachio cream cheese filling with creamy cabbage and rösti (single)

Name: Turkey rolls with pistachio cream cheese filling with creamy cabbage and rösti (single)
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g Potatoes; 1 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 1 (approx. 100 g) Turkey escalope; 2 TEASPOONS Double cream cream cheese; 10 g Pistachio kernels; 150 g Pointed cabbage; 1 small onion; 1 TEASPOON Butter or margarine; 2 TABLESPOONS Whipped cream; 2 TABLESPOONS Milk; 7-10 Tbsp wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

200 g Potatoes
1 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
1 (approx. 100 g) Turkey escalope
2 TEASPOONS Double cream cream cheese
10 g Pistachio kernels
150 g Pointed cabbage
1 small onion
1 TEASPOON Butter or margarine
2 TABLESPOONS Whipped cream
2 TABLESPOONS Milk
7-10 Tbsp wooden skewers

Directions

1
Peel, wash and roughly grate the potatoes. Stir in egg yolk. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Shape the potato mixture into 4 small Rösti and fry over a low heat for about 5 minutes.
2
Turn the Rösti halfway through the frying time. Keep the finished Rösti warm. Wash the meat, dab dry, cut in half lengthwise and season with salt and pepper. Spread the cheese on the roulades and smooth it down.
3
Sprinkle with pistachios, roll up and pin with wooden skewers. Heat 1 tablespoon of oil and fry the roulades for about 10 minutes, turning them over. Clean, wash and cut the cabbage into pieces. Peel onion and cut into fine cubes.
4
Heat the fat and fry the cabbage and onion while turning. Add cream and milk, bring to the boil and cook for about 8 minutes. Season with salt and pepper. Arrange on a plate.