Bell Pepper Turkey Rolls with Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 29.9 μg | (50 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 43.1 mg | (359 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 38 μg | (84 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 307 mg | (323 %) | ||
| Potassium | 1,965 mg | (49 %) | ||
| Calcium | 374 mg | (37 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 437 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the roast
- 3 Bell pepper (Red Yellow)
- 4 scallions
- 1 small onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp Coconut flakes
- 1 egg
- 4 Tbsps soy sauce
- peppers
- 1 kilogram turkey breasts
- salt
- 2 Tbsps white Sesame seeds
- 2 Tbsps black Sesame seeds
- For the cabbage
- 1 small Savoy cabbage
- 2 Tbsps vegetable oil
- ½ dried chili pepper
- 1 Tbsp Coconut flakes
- 2 Tbsps soy sauce
Preparation steps
For the roast, rinse bell peppers, halve, remove seeds and ribs and finely dice. Rinse scallions, trim and cut into rolls.
Peel onion and garlic and finely dice. Sauté onion and garlic together with chopped vegetables in a large pan in 2 tablespoons hot oil for about 1 minute. Add coconut flakes. Whisk egg, add to the pan, mix with vegetables and season with 1-2 tablespoons soy sauce and pepper. Then remove from heat.
Rinse turkey breast and pat dry. Place meat on a cutting board lined with plastic wrap and make a deep horizontal cut along entire breast (butterfly cut), remove any sinews. Open each breast, cover with another piece of plastic wrap, pound with the flat side of a meat tenderizer, remove plastic wrap and season with salt and pepper.
Preheat the oven to 140°C (approximately 300°F).
Arrange bell pepper mixture on the meat, leaving the edges free. Roll turkey breast over filling and place with the seam side down on the work board. Wrap turkey breast with kitchen twine and tie. Secure the ends with roulade pins.
Place turkey rolls on a baking sheet.
Brush turkey on all sides with soy sauce and sprinkle with white and black sesame seeds. Bake in the preheated oven for about 1.5 hours, brushing with soy sauce occasionally.
In the meantime, for the cabbage, rinse cabbage, remove outer leaves and stalk. Cut cabbage into eighths and fry in a pan in hot oil for about 5 minutes until brown. Add coarsely crumbled chile pepper, sprinkle with coconut and soy sauce. Simmer for 10-15 minutes until soft.
To serve, remove turkey roll from the oven, remove kitchen twine and pins and cut turkey into pieces. Serve together with the cabbage on plates.
