Roast Turkey Roulade with Bell Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 29.9 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 43.1 mg | (359 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 38 μg | (84 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 307 mg | (323 %) | ||
| Potassium | 1,965 mg | (49 %) | ||
| Calcium | 374 mg | (37 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 437 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the roast
- 3 Bell pepper (red, yellow)
- 4 scallions
- 1 small onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp Coconut flakes
- 1 egg
- 4 Tbsps soy sauce
- peppers
- 1 kilogram turkey breasts
- salt
- 2 Tbsps white Sesame seeds
- 2 Tbsps black Sesame seeds
- For the cabbage
- 1 small Savoy cabbage
- 2 Tbsps vegetable oil
- ½ dried chili pepper
- 1 Tbsp Coconut flakes
- 2 Tbsps soy sauce
Preparation steps
Rinse the bell peppers, halve, remove the seeds and ribs and dice finely. Rinse and trim the scallions and cut into thin rings.
Peel the onion and garlic and finely dice. Sauté together with the chopped vegetables in a large pan in 2 tablespoons hot oil for about 1 minute. Sprinkle in the coconut flakes. Whisk the egg and mix with the vegetables. Season with 1-2 tablespoons soy sauce and pepper, then remove from the heat.
Rinse the turkey breast and pat dry. Place the meat on a work surface lined with plastic wrap and make a deep cut (butterfly) along one side and trim excess fat or tendons. Cut the turkey along the right and left sides in order to allow the meat to lay flat. Place another piece of plastic wrap on top and pound flat. Season with salt and pepper.
Preheat the oven to 140°C (approximately 300°F).
Spread the pepper stuffing on the meat, leaving the edges free. Roll up, turn in the sides and place with the seam side down on the work surface. Wrap and tie with kitchen twine. Secure the ends with roulade pins or wooden skewers.
Place the stuffed turkey on a baking sheet. Brush the surface with soy sauce and sprinkle with white and black sesame seeds. Bake in the preheated oven for about 1.5 hours. Baste occasionally with soy sauce.
In the meantime, prepare the cabbage. Remove the outer leaves and cut out the stalk. Cut the cabbage into eighths and fry in a pan in hot oil for about 5 minutes, until slightly browned. Coarsely crumbled the chile into the mixture, sprinkle with coconut and pour in the soy sauce. Simmer for 10-15 minutes, until soft.
Remove the roast turkey roulade from the oven, remove the twine and pins and cut the meat into slices. Serve together with the cabbage on plates.
Step 4
Place the roast turkey on a baking sheet.
Step 5
Brush all around with soy sauce and sprinkle with white and black sesame seeds. Bake in preheated oven for about 1.5 hours to cook. Here now and then brush with soy sauce.
Step 6
In the meantime, prepare the cabbage. To this end, remove the outer leaves and the stalk cut back a little. then eighths the cabbage and fry in a pan in hot oil for about 5 minutes while turning brown. The coarsely crumbled chili add, sprinkle with coconut and pour soy sauce. stew More 10-15 minutes until soft.
To serve, remove the roast turkey roll from the oven, remove the thread and the needles and cut the meat into pieces. Serve together with the cabbage on plates.
