Spinach Turkey Roulade with Savoy Cabbage Sauce

For the roulade, rinse and trim the spinach, and blanch in boiling salted water. Drain, rinse with cold deter and then drain again.

Peel the onions and garlic. Dice the onion finely and fry half of the onions in a pan with 1 teaspoon oil. Press the garlic, add to the onions and cook briefly. Remove from heat.

Squeeze the spinach well, chop coarsely, mix with the onion-garlic mixture, and season with salt and pepper.

To prepare the roulade, pat the turkey schnitzel (turkey cutlet) a little flat, if required. Season with salt and pepper, top with spinach mixture, and roll up the schnitzel from the longer side. Stuck the roulade with kitchen string or toothpick.

Heat 2 tablespoons oil in a roasting pan and fry the roulade for about 4-5 minutes. Then place the roasting pan with the roulade in a preheated oven and bake at 80°C (fan: 60°C, gas mark 1) (approximately 175°F) for 1 hour and 15 minutes.

For the savoy cabbage sauce, rinse the savoy cabbage and cut in quarters, cut out the strunk, and cut crosswise into strips. Blanch the savoy cabbage strips in boiling salted water for 3 minutes. Drain.

Heat the remaining oil in a pan and saute the remaining onions in it. Add in the blanched savoy cabbage strips, the lemon juice and season with with salt and pepper. Let simmer for about 10 minutes. Finally, stir in the cream and simmer for few minutes.