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Turkey roulade with bacon, mushrooms, apricots and white cabbage
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Ingredients
Directions
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Heat the butter and the sunflower oil in a frying pan. Fry the roulade quickly around. Sprinkle the meat with salt and pepper.
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Place the sprigs of rosemary with the meat and pour the wine into the pan. Roast the roulade on a medium heat source in about 50-60 minutes. Turn the meat regularly during roasting. Add the apricots after 30 minutes.
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Meanwhile, fry the bacon cubes in a frying pan until crispy and light brown. Remove them from the pan and fry the mushroom slices in the remaining fat.
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Boil the white cabbage with the cumin seeds in a bottom of water for 15 minutes. Drain the cabbage, which is al dente, and stir in the crème fraîche.
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Remove the roulade from the pan and leave it covered with aluminum foil for a while. Remove the rosemary twigs.
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Cut the roulade into slices and place them on a scale. Pour the orange juice in the frying pan into the pan and stir the cakes off the bottom. Pour this gravy into a bowl.
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Arrange the apricots, bacon and mushrooms for the roulade slices. Serve the white cabbage separately.
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Nutrition
680Calories
Sodium0% DV0g
Fat68% DV44g
Protein70% DV35g
Carbs10% DV29g
Fiber0% DV0g
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