Turkey roulade slices

Name: Turkey roulade slices
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g green olives without stone; 1 (approx. 700 g) Head pointed cabbage; 12 Branches of rosemary; 8 (à 100 g) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Serrano ham; 2 TABLESPOONS g Almonds with skin; 3 TABLESPOONS Olive oil; 100 ml Vegetable broth (instant); 4 TABLESPOONS dry sherry; 100 ml Poultry stock (glass)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g green olives without stone
1 (approx. 700 g) Head pointed cabbage
12 Branches of rosemary
8 (à 100 g) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Serrano ham
2 TABLESPOONS g Almonds with skin
3 TABLESPOONS Olive oil
100 ml Vegetable broth (instant)
4 TABLESPOONS dry sherry
100 ml Poultry stock (glass)

Directions

1
Chop olives. Clean, wash and cut the pointed cabbage into strips. Wash rosemary, shake dry, cut twigs in half, pluck lower needles and chop finely. Wash meat, dab dry, thinly plate with a flattening iron or meat tenderizer.
2
Season with salt and pepper. Cover each with 1 slice of ham. Spread 2 tablespoons of olives on each slice. Sprinkle with some chopped rosemary, use the rest of the rosemary for other purposes. Wrap the meat as tightly as possible into roulades and pin them 3 times with rosemary twigs at even intervals.
3
Cut protruding branches a little shorter. Cut the roulades in thirds between each branch. Roughly chop the almonds. Heat 2 tablespoons of oil in a pan. Fry the roulades evenly all round for about 5 minutes.
4
Meanwhile, heat 1 tablespoon of oil in a second pan or a shallow saucepan. Add the cabbage. Braise for 1 minute and pour on the stock. Continue cooking for about 3 minutes. Season to taste with salt and pepper. Remove the roulades from the pan and keep warm.
5
Shortly roast almonds in the frying fat, dissolve the roasting mixture with sherry, reduce, pour in the poultry stock and bring to the boil briefly. Arrange cabbage and roulades with roast jus on plates.