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🍽️ Chicken breast stuffed with pointed cabbage and red cabbage couscous

404 kcal · 30 min · 4 servings

Ingredients

• 200 g pointed cabbage
• 400 g red cabbage
• 3 tbsp olive oil
• salt
• pepper
• 0.5 tsp ground cumin
• 80 ml orange juice
• 4 turkey breast fillets (approx. 150 g each)
• 120 ml poultry stock
• 200 ml vegetable stock
• 150 g couscous
• 1 chili pepper
• 2 sprigs parsley
• 4 tsp pomegranate seeds (5 g each)
• 2 tbsp sesame seeds (15 g each)

Instructions

1. 1. Thoroughly wash the pointed cabbage and the red cabbage.
2. 2. Remove the outer leaves from the pointed cabbage.
3. 3. Cut the pointed cabbage into thin strips.
4. 4. Heat one tablespoon of oil in a pan.
5. 5. Sauté the pointed cabbage over medium heat for three minutes.
6. 6. Season the cabbage with salt, pepper, and cumin.
7. 7. Add orange juice.
8. 8. Let the cabbage cook until soft for five minutes.
9. 9. Let the filling cool down for one to two minutes.
10. 10. Wash the chicken breast and pat it dry.
11. 11. Cut a pocket into the side of each breast.
12. 12. Fill the pockets with the cooled pointed cabbage.
13. 13. Close the pockets with skewers.
14. 14. Season the outside of the breast with salt.
15. 15. Heat one tablespoon of oil in an ovenproof pan.
16. 16. Fry the breasts on all sides for five minutes until golden brown.
17. 17. Pour poultry broth into the pan.
18. 18. Preheat the oven to 180 degrees Celsius top/bottom heat.
19. 19. Bake the breasts for 25 minutes until cooked through.
20. 20. Finely grate the red cabbage.
21. 21. Heat the remaining oil in a pot.
22. 22. Sauté the red cabbage for three minutes over medium heat.
23. 23. Add vegetable broth.
24. 24. Stir in couscous.
25. 25. Season with salt and pepper.
26. 26. Remove the pot from the heat.
27. 27. Cover the pot.
28. 28. Let the couscous swell for ten minutes.
29. 29. Wash the chili pepper.
30. 30. Remove the stem of the chili pepper.
31. 31. Chop the chili pepper finely.
32. 32. Wash the parsley.
33. 33. Shake the parsley dry.
34. 34. Chop the parsley coarsely.
35. 35. Remove the skewers from the meat.
36. 36. Cut the fillets in half diagonally.
37. 37. Serve the fillets on top of the red cabbage couscous.
38. 38. Garnish with chili pieces, pomegranate seeds, and sesame seeds.
39. 39. Sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 404
• Protein: 47 g · Fett/Fat: 8 g · Carbs: 34 g