Spinach Turkey Roll with Vegetables

Ingredients

• 400 g spinach leaves
• 2 onions
• 1 Garlic clove
• 3 tbsp oil
• Salt
• Pepper (freshly ground)
• 600 g thin turkey cutlets (4 thin turkey cutlets)
• 500 g savoy cabbage
• 2 tbsp lemon juice
• 200 g whipping cream

Instructions

1. 1.

   Wash, trim and blanch the spinach in boiling salted water until wilted; drain, shock in cold water and let dry. Peel onions and garlic; finely dice the onions and sauté half of them in 1 tsp oil. Add the pressed garlic, steam briefly, then remove from heat.

2. 2.

   Squeeze out excess liquid from the spinach, roughly chop, mix with the onion mixture, season with salt and pepper.

3. 3.

   If needed, lightly flatten the turkey cutlets, season with salt and pepper, lay spinach on each, roll up from the long side and secure.

4. 4.

   Heat 2 tbsp oil in a roasting pan; brown the rolls all around for 4-5 minutes. Transfer to a preheated oven at 80 °C and roast for about 1 hour 15 minutes.

5. 5.

   Quarter the savoy cabbage, remove the core and cut into strips. Blanch in boiling salted water for 3 minutes, then drain and set aside.

6. 6.

   Sauté remaining onions in the leftover oil, add the cabbage, season with salt, pepper and lemon juice, simmer for about 10 minutes, then stir in the cream.

7. 7.

   Serve the turkey rolls on top of the cabbage mixture.