Turkey Breast Stuffed with Cabbage and Taboulé
Turkey breast stuffed with cabbage and taboulé - Successful mix of down-to-earth and exotic ingredients
Healthy, because
Even smarter
Nutritional values
Red Cabbage belongs to the cruciferous group and has a high content of coloring anthocyanins, which can reduce the risk of cancer. In addition to abundant protein and copper, poultry meat also contains a lot of zinc. It is needed for wound healing and strengthens the immune system.
If you are a vegetarian, replace the turkey breast fillet with celery cutlets, which also fits perfectly. You can then simply sauté the pointed cabbage for the filling in the pot with the red cabbage for the taboulé.
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,088 mg | (27 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 7 ozs pointed cabbage
- 14 ozs Red cabbage
- 3 Tbsps olive oil
- salt
- peppers
- ½ tsp ground Cumin
- 2 ¾ ozs Orange juice
- 4 turkey breasts (approx. 6 ounces)
- 4 ozs Chicken broth
- 7 ozs Vegetable broth
- 5 ozs Couscous
- 1 chili pepper
- 2 parsley
- 4 tsps Pomegranate seed
- 2 Tbsps Sesame seeds
Preparation steps
Clean both cabbage, wash and remove outer leaves. Cut pointed cabbage into fine strips. Sauté in a pan in 1 tablespoon hot oil for 3 minutes over medium heat. Season with salt, pepper and cumin, add orange juice and saute until tender, 5 minutes. Then let cool for 1-2 minutes.
Wash meat, pat dry and cut a pocket in each side. Fill with pointed cabbage, close with roulade needles and season with salt. Fry in an ovenproof pan in 1 tablespoon hot oil until golden brown on all sides in 5 minutes. Add chicken stock and cook in a preheated oven at 180 °C / 350 °F for 25 minutes.
Meanwhile, grate red cabbage. Heat remaining oil in a saucepan. Sauté red cabbage for 3 minutes over medium heat. Add vegetable stock, mix in couscous and season with salt and pepper. Remove from heat and let simmer, covered, for about 10 minutes.
Wash, clean and chop the chili pepper. Wash parsley, shake dry and chop coarsely. Remove roulade needles from meat, cut fillets in half diagonally and arrange on red cabbage taboulé. Garnish with chili, pomegranate seeds and sesame seeds and sprinkle with parsley.
