Turkey roulade on pointed cabbage

Name: Turkey roulade on pointed cabbage
Yield: 1
Ingredients: 1 thin turkey escalope (approx. 100 g); 20 g Buttermilk cream cheese; 1 TABLESPOON chopped, mixed herbs (e.g. chives and parsley); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Oil; 150 ml Vegetable broth (instant); 100 g Potatoes; 200 g Pointed cabbage; 7-10 Tbsp grated nutmeg; 1 TEASPOON sauce thickener; 7-10 Tbsp Roulade needle or wooden skewer

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

1 thin turkey escalope (approx. 100 g)
20 g Buttermilk cream cheese
1 TABLESPOON chopped, mixed herbs (e.g. chives and parsley)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Oil
150 ml Vegetable broth (instant)
100 g Potatoes
200 g Pointed cabbage
7-10 Tbsp grated nutmeg
1 TEASPOON sauce thickener
7-10 Tbsp Roulade needle or wooden skewer

Directions

1
Wash the schnitzel, dab dry and spread with cream cheese. Sprinkle with herbs and roll up schnitzel. Stick together with a roulade needle. Season roulade with salt and pepper and fry all around in hot oil. Pour on 100 ml broth and braise for 15-20 minutes.
2
Turn several times in between. In the meantime, peel and wash the potatoes. Cook in boiling salted water for about 20 minutes. Clean the pointed cabbage, cut into strips and wash. Cook in the remaining stock for 8-10 minutes. Season with salt and nutmeg. Sprinkle the sauce thickener into the roulade stock and bring to the boil briefly. Season sauce with salt and pepper. Drain the potatoes.
3
Cook in the remaining stock for 8-10 minutes. Season with salt and nutmeg. Sprinkle the sauce thickener into the roulade stock and bring to the boil briefly. Season sauce with salt and pepper. Drain the potatoes. Cut the roulade open and arrange on a plate with potatoes, pointed cabbage and sauce