Stuffed Turkey Rolls With Cabbage And Caraway Potatoes - cooking recipe

Ingredients

1 1/4 lbs None small potatoes, peeled and halved
4 None turkey cutlets (about 1 lb)
4 oz reduced-fat cream cheese
1/4 cup chopped fresh parsley
4 slices ham
2 tbsp vegetable oil
1 None onion, finely diced
1 None red bell pepper, seeded and sliced
1/2 head Savoy cabbage, sliced
1 can condensed milk (14 oz)
1 tbsp butter
1 tsp caraway seeds

Preparation

Cook the potatoes in a saucepan of boiling salted water for 15-20 mins until tender. Meanwhile, place the turkey cutlets between two sheets of plastic wrap and flatten using a rolling pin or flat side of a meat mallet.
Mix together the cream cheese and parsley and season with salt and pepper. Spread 1 tbsp cream cheese mixture over 1 cutlet, place a piece of ham on top, then add another 1 tbsp cream cheese mixture. Roll up the cutlet and secure using toothpicks. Repeat with the remaining cream cheese mixture and cutlets. Set aside.
Heat 1 tbsp oil in a saucepan over medium heat, add the onion, bell pepper and cabbage and cook for 10 mins until softened, stirring occasionally. Season with pepper.
Heat the remaining 1 tbsp oil in a large nonstick skillet over medium heat, add the turkey rolls and cook, turning, for 6-8 mins until cooked through. Season with salt and pepper, then remove to a plate. Cover to keep warm. Pour the condensed milk into the skillet and bring to a boil. Simmer for 3-5 mins until slightly thickened.
Melt the butter in a separate small saucepan, add the caraway seeds and cook for 1-2 mins until fragrant. Drain the potatoes, transfer to a bowl and mix in the caraway butter. Slice the turkey rolls and serve with the cabbage mixture, potatoes and a drizzle of the sauce.