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🍽️ Turkey Roulades with Creamy Curry Sauce

776 kcal · 30 min · 4 servings

Ingredients

• 8 Turkey cutlets (approx. 100 g each)
• 8 leaves Savoy cabbage
• 1 Shallot
• 1 Garlic clove
• 1 Apple
• 100 g Mushrooms
• 1 tbsp Butter
• Salt
• Pepper (from the mill)
• 2 tbsp medium-hot mustard
• 2 tbsp Vegetable oil
• 1 tbsp Curry powder
• 250 ml Chicken broth
• 200 ml Whipping cream

Instructions

1. 1. Rinse the turkey cutlets under running water and pat them completely dry with a kitchen towel.
2. 2. Pound the meat slices flat using a meat mallet or the back of a sharp knife until they are thin and even.
3. 3. Wash the savoy cabbage, remove the tough veins from the leaves, and cut the vegetable into thin strips.
4. 4. Peel the shallot and the garlic clove and chop both ingredients very finely.
5. 5. Wash the apple, peel it, cut it into quarters, and remove the core.
6. 6. Dice the cored apple into small cubes.
7. 7. Clean the mushrooms and dice them into small pieces as well.
8. 8. Heat some butter in a pan and sauté the chopped shallot and garlic until fragrant.
9. 9. Add the diced apples and the savoy cabbage strips to the pan and simmer them for 1 to 2 minutes.
10. 10. Season the vegetable mixture with salt and pepper to taste.
11. 11. Remove the pan from the heat and let the filling cool down briefly.
12. 12. Spread a thin layer of mustard over the pounded meat slices.
13. 13. Distribute the cooled vegetable filling evenly over the meat.
14. 14. Roll the meat up tightly to form a compact package.
15. 15. Tie the roulades securely with kitchen twine to keep their shape.
16. 16. Season the outer side of the meat roulades with salt and pepper.
17. 17. Fry the roulades on all sides in hot oil until they are golden brown.
18. 18. Sprinkle the curry powder evenly over the browned roulades.
19. 19. Deglaze the meat by pouring the broth into the pan.
20. 20. Cover the pan and let the roulades simmer gently over low heat for about 45 minutes.
21. 21. Carefully remove the finished roulades from the sauce and set them aside.
22. 22. Stir the cream into the remaining sauce.
23. 23. Bring the sauce to a brief boil until it thickens slightly and becomes creamy.
24. 24. Taste the sauce again and adjust with salt and pepper.
25. 25. Place the roulades back into the sauce.
26. 26. Let the roulades sit in the sauce for a few more minutes to keep them warm.
27. 27. Serve the roulades with rice as a side dish, if desired.

Nutrition per serving

• kcal: 776
• Protein: 106 g · Fett/Fat: 32 g · Carbs: 13 g