Turkey roulades Viva Espaňa

Name: Turkey roulades Viva Espaňa
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Pointed cabbage (approx. 750 g); 1 small onion; 2 TABLESPOONS Almond kernels (with skin); 100 g green olives (without stone); 6 thick long branches of rosemary; 6 thin turkey escalopes (approx. 100 g each); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 6 discs Serrano ham; 3 TABLESPOONS Olive oil; 1 glass (400 ml) Poultry stock; 4 TABLESPOONS dry sherry; 1 Skewer

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Pointed cabbage (approx. 750 g)
1 small onion
2 TABLESPOONS Almond kernels (with skin)
100 g green olives (without stone)
6 thick long branches of rosemary
6 thin turkey escalopes (approx. 100 g each)
7-10 Tbsp Pepper
7-10 Tbsp Salt
6 discs Serrano ham
3 TABLESPOONS Olive oil
1 glass (400 ml) Poultry stock
4 TABLESPOONS dry sherry
1 Skewer

Directions

1
Clean and wash the cabbage and remove the stalk. Cut the cabbage into wide strips. Peel and chop onion. Chop almonds and olives separately.
2
Wash the rosemary, dab dry and cut each branch into 3 pieces. Wash the meat, dab dry and possibly tap flatter. Season only with pepper. Cover with 1 slice of ham each. Spread 1 tablespoon of olives on each slice.
3
Roll up the meat. Insert 3 rosemary twigs crosswise at equal intervals, possibly pre-drilling with a skewer. Cut the roulades between the twigs to make 3 small rolls.
4
Heat 1 tablespoon of oil. Sauté onion and cabbage in it. Add 100 ml stock and braise covered for about 10 minutes. Season with salt and pepper.
5
Heat 2 tablespoons of oil in a large frying pan. Fry the rolls for 6-8 minutes. Remove and keep warm. Roast the almonds briefly in the frying fat. Deglaze with sherry and 300 ml stock, bring to the boil and simmer over high heat for about 5 minutes.
6
Season to taste with pepper and arrange everything. Roast potatoes taste good with it.