Turkey Breast with Savoy Cabbage Filling and Red Cabbage Tabbouleh

Ingredients

• 200 g savoy cabbage
• 400 g red cabbage
• 3 tbsp olive oil
• Salt
• Pepper
• 0.5 tsp ground cumin
• 80 ml orange juice
• 4 Turkey breast fillets (about 150 g each)
• 120 ml Poultry broth
• 200 ml vegetable broth
• 150 g Couscous
• 1 chili pepper
• 2 stalks Parsley
• 4 tsp pomegranate seeds (5 g each)
• 2 tbsp Sesame (15 g)

Instructions

1. 1.

   Clean, wash and remove outer leaves from both cabbages. Slice the savoy cabbage into fine strips. In a pan heat 1 tbsp oil over medium heat and sauté for 3 minutes. Season with salt, pepper and cumin, pour in orange juice and simmer gently for 5 minutes until tender. Let cool for 1–2 minutes.

2. 2.

   Wash the meat, pat dry and cut a pocket on each side. Stuff with savoy cabbage, secure with turkey breast staples and season with salt. In an oven‑proof pan heat 1 tbsp oil over medium heat and brown all sides in 5 minutes. Add poultry broth, transfer to a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) and bake for 25 minutes until cooked through.

3. 3.

   Meanwhile grate the red cabbage. Heat remaining oil in a pot. Sauté the red cabbage for 3 minutes over medium heat. Add vegetable broth, stir in couscous, season with salt and pepper. Remove from heat and cover; let stand for about 10 minutes to finish cooking.

4. 4.

   Wash, peel and finely chop the chili pepper. Wash parsley, pat dry, trim stems and roughly chop. Remove staples from the turkey breast, slice fillets diagonally and arrange on top of the red cabbage tabbouleh. Garnish with chili, pomegranate seeds and sesame, then sprinkle with parsley.