Turkey sour roast with pointed cabbage and dumplings

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean or peel the soup greens, wash and roughly cut into pieces. Peel and quarter 2 onions. Put vinegar, white wine, 1/2 litre water, soup greens, onions, bay leaf, cloves and peppercorns in a pot, bring to the boil, cover and cook for about 1 minute. Let it cool down. Wash the turkey breast, dab dry and place in a freezer bag. Place the bag in a bowl and pour in the marinade. Close the bag and put it in a cool place. Marinate meat for about 2 days. If necessary, turn the bag over in between. Remove meat from the marinade and pat dry.

2. 2

   Pour the soup greens and marinade through a sieve and collect the stock. Heat the oil in a roaster. Fry the meat in it while turning. Remove peppercorns from the vegetables. Add the vegetables to the meat and fry with them. Season with salt and pepper. Pour on marinade, add sultanas and bring to the boil. Cover and stew for about 1 hour at low to medium heat. Roast toast and cut into small cubes. Form 12 dumplings from the dumpling dough, placing 3-4 bread cubes in the middle of each. Bring a large pot of salted water to the boil and place the dumplings inside. Let it simmer at low to medium heat for about 25 minutes. Clean, wash and cut the pointed cabbage into strips. Peel and finely dice 1 onion. Heat butter in a pot, fry diced onion in it. Add pointed cabbage, braise while turning, season with salt, a little pepper and nutmeg. Pour on 1/4 litre of water, bring to the boil, cover and stew over medium heat for 10-15 minutes. Crumble the honey cake. Remove the turkey breast from the stock and keep warm.

3. 3

   Form 12 dumplings from the dumpling dough, placing 3-4 bread cubes in the middle of each. Bring a large pot of salted water to the boil and place the dumplings inside. Let it simmer at low to medium heat for about 25 minutes. Clean, wash and cut the pointed cabbage into strips. Peel and finely dice 1 onion. Heat butter in a pot, fry diced onion in it. Add pointed cabbage, braise while turning, season with salt, a little pepper and nutmeg. Pour on 1/4 litre of water, bring to the boil, cover and stew over medium heat for 10-15 minutes. Crumble the honey cake. Remove the turkey breast from the stock and keep warm. Remove bay leaf. Mash the vegetables in the broth with a potato masher. Add the honey cake, bring to the boil and simmer for 3-4 minutes while stirring. Season to taste with salt and pepper. Drain potato dumplings. Season pointed cabbage with salt and nutmeg. Cut turkey breast into slices, arrange with some sauce and garnish with parsley. Serve with potato dumplings and cabbage vegetables. Serve the rest of the sauce extra

4. 4

   Remove bay leaf. Mash the vegetables in the broth with a potato masher. Add the honey cake, bring to the boil and simmer for 3-4 minutes while stirring. Season to taste with salt and pepper. Drain potato dumplings. Season pointed cabbage with salt and nutmeg. Cut turkey breast into slices, arrange with some sauce and garnish with parsley. Serve with potato dumplings and cabbage vegetables. Serve the rest of the sauce extra

5. 5

   waiting time 49 hours

Nutrition Facts

KCAL
550 kcal

CARBS
49 g

FATS
13 g

PROTEINS
49 g