Turkey Roast with Red Cabbage

Ingredients

• 800 g turkey lower leg (1 turkey lower leg)
• Sea salt
• 500 g red cabbage
• 1 onion
• 1 sour apple
• 2 oranges
• 2 cloves of nutmeg?
• 1 bay leaf
• 1 cinnamon stick
• 1 tbsp fruit vinegar
• 0.125 l red wine
• 1 tbsp vegetable broth
• 1 tsp oil
• 1 tsp currant jam
• 2 orange slices

Instructions

1. 1.

   Rub the meat with sea salt and place it in a roasting bag, seal tightly. Pierce once in the center with a fork and roast in a preheated oven at 120°C for about 3 hours. Meanwhile, wash, trim, and slice the red cabbage into thin strips. (Wear gloves to avoid staining) Knead the cabbage vigorously with gloved hands. Peel the onion, halve it, and dice finely. Wash, peel, quarter, core, and cube the apple. Squeeze the oranges and add the juice along with all other ingredients for the cabbage into a pot and heat; simmer on low heat in a covered pot for about 40 minutes.

2. 2.

   Remove cloves of nutmeg, bay leaf, and cinnamon stick, stir in currant jam, and taste.

3. 3.

   Take the fully cooked leg out of the oven, slice it, pour the roasting juices over the plate, garnish with red cabbage and an orange slice, and serve.