Turkey with savoy cabbage
easy
225 mins
225 mins
Ingredients
- 1 turkey ready to cook (approx. 5 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Thyme
- 1 (1.2 kg) Head white cabbage
- 500 g Carrots
- 1 Onion
- 40 g Butter or margarine
- 3 Stem(s) Parsley
- 1/2 l Chicken broth
- 1/8 l White wine
- 200 g Whipped cream
- 3-4 Tbsp dark sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Wash the turkey and dab dry. Rub with salt, pepper and thyme inside and out. Place the turkey on the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for three to 3 1/2 hours. Add some water from time to time. In the meantime, clean and wash the cabbage and cut into fine strips. Peel, wash and slice carrots. Peel and finely chop the onions. Heat the fat in a saucepan. Brown onions, cabbage and carrots in it. Season with salt and pepper. Add 1/8 litre water, bring to the boil, cover and cook for 20 minutes. Wash and finely chop the parsley. Take the turkey out and keep it warm. Deglaze the meat with stock and wine, pour through a sieve into a pot. Add cream, add sauce thickener while stirring. Bring to the boil again. Season sauce with thyme, salt and pepper. Arrange turkey and vegetables on a plate. Sprinkle with parsley and garnish. Potato dumplings taste good with it
- 2
Per portion (for 8 people) approx. 4910 kJ/ 1170 kcal. E: 95 g, F: 21 g, KH: 12 g
- 3
Per portion (for 10 people) approx. 3940 kJ/ 940 kcal. E: 76 g, F: 65 g, KH: 10 g
More Delicious Recipes
