Turkey roulades with pointed cabbage and carrots

Name: Turkey roulades with pointed cabbage and carrots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar young, small carrots (400-500 g); 1 (approx. 600 g) small head pointed cabbage; 2 Onions; 3 Stem(s) Parsley; 1 potty Chervil; 6 Stem(s) Lemon balm; 6 Turkey roulades (approx. 125 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 6 discs Butter cheese (about 30 g each); 2-3 TABLESPOONS Oil; 0,5 l clear chicken stock (instant); 7-10 Tbsp grated rind of 1 untreated lemon; 25 g Butter or margarine; 7-10 Tbsp grated nutmeg; 100 ml Vegetable broth (instant); 150 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Lemon Julienne; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar young, small carrots (400-500 g)
1 (approx. 600 g) small head pointed cabbage
2 Onions
3 Stem(s) Parsley
1 potty Chervil
6 Stem(s) Lemon balm
6 Turkey roulades (approx. 125 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
6 discs Butter cheese (about 30 g each)
2-3 TABLESPOONS Oil
0,5 l clear chicken stock (instant)
7-10 Tbsp grated rind of 1 untreated lemon
25 g Butter or margarine
7-10 Tbsp grated nutmeg
100 ml Vegetable broth (instant)
150 g Whipped cream
2-3 TABLESPOONS sauce thickener
2 TABLESPOONS Lemon juice
7-10 Tbsp Lemon Julienne
7-10 Tbsp wooden skewers

Directions

1
Clean the carrots, leaving some green and wash them. Clean and wash the pointed cabbage and cut into wide strips. Peel and finely chop the onions. Wash parsley, chervil and lemon balm, dab dry and chop coarsely, except for a little bit for garnishing. Wash the turkey roulades, dab dry and place on a large kitchen board. Season roulades with salt, pepper and curry and sprinkle thickly with herbs.
2
Cover each one with a slice of cheese, roll up and pin with a wooden skewer or a roulade needle. Heat the oil in a frying pan and fry the roulades vigorously, turning them over. Finally add half of the onions and 1 tablespoon curry, fry and deglaze with chicken stock. Add lemon peel, bring to the boil, cover and stew for about 15 minutes. In the meantime, put carrots in boiling salted water and cook for about 10 minutes. Heat the fat in a pan, fry the remaining onions until translucent and add the pointed cabbage. Braise the cabbage well, season with salt, pepper and nutmeg and pour on the vegetable stock. Cook cabbage for 4-5 minutes. Remove the roulades from the stew stock and arrange on a preheated plate. Stir the cream into the stew stock and pour in the sauce thickener while stirring. Bring to the boil again briefly. Season the sauce with salt, pepper and lemon juice.
3
Cook cabbage for 4-5 minutes. Remove the roulades from the stew stock and arrange on a preheated plate. Stir the cream into the stew stock and pour in the sauce thickener while stirring. Bring to the boil again briefly. Season the sauce with salt, pepper and lemon juice. Pour some sauce over the roulades and serve with drained carrots and pointed cabbage. Garnish with remaining herbs and serve sprinkled with lemon julienne. Add the rest of the sauce extra