Salt, white Pepper,
4 tablespoons Thomy middle sharp German Mustard,
4 large carrots
4 large spears of celery
1.5 cup of fresh spinach
2 tablespoons oil
8 middle potatoes, Salt
Tomato-cabbage:
1 small white cabbage,
2 big vegetable onions
2 tablespoons oil
1 tablespoon tomato puree
2 cups of vegetable broth (Knorr Vegetable Bouillon)
5 big Steak Tomatoes or in wintertime 1 big can (28 oz) of steamed Tomatoes
Salt, Pepper
2 Garlic cloves
Lay on the seasoned Turkey first the Spinach leaves and on top of them evenly the carrot and celery sticks.
Roll them and stable them with wooden toothpicks or thread (dark color, so you can later remove it easily).
Fry it short but evenly in a pan with the oil and put it then in the oven at 375 degrees for 15 to 30 minutes until it is thoroughly done (depending on the thickness of the turkey). Just before it is finished add another layer of mustard on top of the Turkey rolls.
Peel the potatoes and cut in quarters. Boil until tender in hot saltwater.
While the potatoes are boiling prepare the Tomato Cabbage:
Shred the Cabbage fine. Slice the Onions and fry in hot oil until they start to brown slightly. Add the Cabbage and the Tomato paste and let it fry shortly. Add the vegetable broth, the peeled tomatoes, Salt, Pepper and finely chopped Garlic. Let it simmer for about 15 minutes.
To serve:
After removing the tooth picks or thread from the Turkey rolls, slice them open and put them on the bed of Tomato cabbage with a side of the potatoes.
Per person: approximately 462 kalories/1925 joules
