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Ingredients
Roast Turkey with Savoy Cabbage
- Ingredients
- 1 ½ kilograms turkey breasts (prepared for a roast)
- salt
- peppers (from the mill)
- ground paprika
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- 3 onions
- 2 garlic cloves
- 2 rosemary
- 125 milliliters dry white wine
- 400 milliliters Chicken broth
Preheat the oven to 200°C (approximately 400°F).
Rinse the turkey breast, pat dry and season with salt, pepper and paprika. Sautée in an ovenproof skillet with butter and oil. Peel the onions and garlic. Eighth the onions, halve the garlic. Rinse the rosemary and shake dry. Add onion, garlic and rosemary to the skillet all around the roast, pour in the white wine and place in the preheated oven. Cook for 70-80 minutes, gradually adding in all of the broth.
Rinse the cabbage, remove the tough parts and cut the leaves into wide strips. Blanch in boiling salted water for about 3 minutes. Drain. Melt the butter in a pan, add the cabbage to it, then add the coarsely chopped nuts and season with salt, pepper and nutmeg. Remove any threads from the roast, and serve on a platter over the cabbage.