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🍽️ Stuffed Pepper Turkey Roast with Savoy Cabbage

610 kcal · 30 min · 4 servings

Ingredients

• 3 bell peppers (red, yellow)
• 4 spring onions
• 1 small onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp coconut flakes
• 1 egg
• 4 tbsp soy sauce
• pepper
• 1 kg turkey breast fillet
• salt
• 2 tbsp white sesame
• 2 tbsp black sesame
• 1 small savoy cabbage
• 2 tbsp vegetable oil
• 0.5 dried chili pepper
• 1 tbsp coconut flakes
• 2 tbsp soy sauce

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Halve the peppers and remove the seeds and white inner membranes.
3. 3. Dice the pepper flesh into small cubes.
4. 4. Wash the spring onions and trim off the root ends.
5. 5. Slice the spring onions into thin rings.
6. 6. Peel the onion and the garlic.
7. 7. Finely dice the onion and the garlic.
8. 8. Heat two tablespoons of oil in a large frying pan.
9. 9. Add the diced onion, garlic, and pepper vegetables to the hot pan.
10. 10. Sauté the vegetables for about one minute.
11. 11. Sprinkle the coconut flakes over the vegetables.
12. 12. Beat the egg and stir it into the vegetables.
13. 13. Season the mixture with one to two tablespoons of soy sauce and pepper.
14. 14. Remove the pan from the heat.
15. 15. Rinse the turkey breast briefly and pat it dry.
16. 16. Place the meat on a board lined with cling film.
17. 17. Cut the meat deeply lengthwise, but do not cut all the way through.
18. 18. Remove any tendons if present.
19. 19. Make a deep horizontal cut into the left half of the meat almost to the edge.
20. 20. Open up the left half of the meat.
21. 21. Repeat the process with the right half of the meat.
22. 22. Place another piece of cling film on top of the opened meat.
23. 23. Lightly flatten the meat with a meat mallet.
24. 24. Season the inside of the meat with salt and pepper.
25. 25. Preheat the oven to 140 degrees Celsius with top and bottom heat.
26. 26. Distribute the pepper filling evenly over the meat.
27. 27. Leave the edges of the meat free.
28. 28. Roll the meat up tightly.
29. 29. Tuck in the open sides of the roast.
30. 30. Place the roast seam-side down on the board.
31. 31. Wrap a sufficiently long piece of kitchen twine around the roast.
32. 32. Tie the roast securely.
33. 33. Secure the ends of the twine with trussing needles.
34. 34. Place the turkey roast on a baking sheet.
35. 35. Brush the roast all around with soy sauce.
36. 36. Sprinkle the roast with white and black sesame seeds.
37. 37. Roast the meat in the preheated oven for about one and a half hours.
38. 38. Brush the roast with soy sauce again occasionally during the cooking time.
39. 39. Remove the outer leaves of the savoy cabbage.
40. 40. Trim back the core of the savoy cabbage slightly.
41. 41. Quarter the savoy cabbage and cut the quarters in half to create eighths.
42. 42. Heat oil in a non-stick frying pan.
43. 43. Fry the savoy cabbage, turning occasionally, for about five minutes until browned.
44. 44. Add the roughly crumbled chili pod to the savoy cabbage.
45. 45. Sprinkle the savoy cabbage with coconut.
46. 46. Pour the soy sauce over the vegetables.
47. 47. Simmer the vegetables for another ten to fifteen minutes until tender.
48. 48. Remove the turkey roast from the oven.
49. 49. Remove the kitchen twine and the trussing needles.
50. 50. Cut the meat into bite-sized pieces.
51. 51. Serve the turkey roast together with the savoy cabbage on plates.

Nutrition per serving

• kcal: 610
• Protein: 76 g · Fett/Fat: 26 g · Carbs: 17 g