Turkey Roulade With Roasted Potatoes And Red Pepper Cream Sauce - cooking recipe

Ingredients

6 large leaves Savoy cabbage
2 lb ground turkey
1/4 cup breadcrumbs
1 None onion, peeled and finely chopped
1 medium egg, beaten
1 tbsp medium-hot mustard
1 None green pepper, deseeded and finely diced
1/4 cup parsley, chopped
4 tbsp olive oil
2 cup chicken stock
1 1/2 lb potatoes, peeled and cut into wedges
1 None red pepper, deseeded and finely diced
1/2 cup heavy cream
1 tsp paprika
1 tbsp cornstarch, mixed to a paste with 2 tbsp water

Preparation

Cook the cabbage leaves in salted boiling water for 2-3 minutes. Drain and rinse in cold water.
Place the ground turkey in a bowl with the breadcrumbs, onion, egg, and mustard. Season with salt and freshly ground black pepper and mix to combine.
Lay the cabbage leaves, slightly overlapping on a work surface. Spoon over the turkey mixture and sprinkle with the diced green pepper and half the parsley. Press down lightly. Roll up tightly and secure with kitchen string.
Heat 2 tbsp of oil in a Dutch oven. Place the turkey roulade in the hot oil and cook, turning, for 4-5 minutes. Pour in the stock, cover, and simmer for 40 minutes.
Preheat the oven to 400\u00b0F. Place the potato wedges on a large, rimmed baking sheet. Drizzle with the remaining oil, season with salt and freshly ground black pepper, and toss to coat. Bake for 30-35 minutes, turning occasionally.
Remove the roulade from the pan and keep warm. Add the red pepper, cream, and paprika to the juices and stock in the pan. Bring to a boil, then add the cornstarch paste and simmer for 1-2 minutes until thickened.
Place sauce on a serving platter, then top with the roulade and potatoes. Garnish with the remaining parsley.