Turkey roulade with bacon, mushrooms, apricots and white cabbage

Heat the butter and the sunflower oil in a frying pan. Fry the roulade quickly around. Sprinkle the meat with salt and pepper.

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.

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.

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.

Remove the roulade from the pan and leave it covered with aluminum foil for a while. Remove the rosemary twigs.

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.

Arrange the apricots, bacon and mushrooms for the roulade slices. Serve the white cabbage separately.

Tasty with rice or baked potatoes.