Turkey stuffed with champignons and savoy cabbage
Not a single Christmas in Europe and America is complete without a turkey, and every year all the culinary publications discuss the intricacies of cooking this bird. For us, the turkey is a product that is not so familiar.
Ingredients
Servings 1- 3 cherry tomatoes
- garlic - 1 clove
- 7–8 champignons
- 1 turkey fillet
- 2-3 Savoy cabbage leaves
- 70 g olive oil
- salt to taste
Cooking
Step 1
Peel a clove of garlic, cut in half, fry in a pan with 1 tbsp. l. oils, remove. Coarsely chop the mushrooms, quickly fry in the prepared oil along with cherry tomatoes, remove from heat, dry on a paper towel.
Step 2
Immerse cabbage leaves for 2-3 minutes. in salted boiling water so that they become soft.
Step 3
Thinly beat off the breast, cover with cabbage leaves, and put mushrooms and cherry tomatoes on top.
Step 4
Roll up the roll, fasten with wooden skewers, fry on all sides in a pan in the remaining oil, then bring to readiness in the oven at 180-186 C for 5-7 minutes. Cut the roll diagonally and serve hot.