Turkey skewer on curry pointed cabbage

Name: Turkey skewer on curry pointed cabbage
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 small turkey escalope (approx. 100 g); 1 TABLESPOON Soy sauce; 1 knife tip Sambal Oelek; 40 g Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200-250 g Pointed cabbage or; 7-10 Tbsp White cabbage; 1 tsp (5 g) Oil; 1/2 TEASPOON Curry; 1 knife tip Vegetable broth; 1-2 TEASPOONS Peanut kernels; 2 wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 small turkey escalope (approx. 100 g)
1 TABLESPOON Soy sauce
1 knife tip Sambal Oelek
40 g Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
200-250 g Pointed cabbage or
7-10 Tbsp White cabbage
1 tsp (5 g) Oil
1/2 TEASPOON Curry
1 knife tip Vegetable broth
1-2 TEASPOONS Peanut kernels
2 wooden skewers

Directions

1
Dab the escalopes dry, tap them a little flatter and cut them in half lengthwise. Mix soy sauce and Sambal Oelek. Spread the meat with the sauce and cover and chill for about 15 minutes.
2
Put the rice in about 100 ml of boiling salted water. Cover and let it swell for about 20 minutes at low heat
3
Clean, wash and cut the cabbage into strips. Sauté in 1/2 teaspoon hot oil. Add curry and sauté briefly. Stir in 3-4 tbsp. water and stock. Cover and stew for about 5 minutes.
4
Put the meat on wooden skewers in a wavy shape. Heat 1/2 tsp. oil in a pan. Fry the skewers for 2-3 minutes on each side. Season cabbage to taste again. Arrange everything and sprinkle with nuts