Summary

Ingredients

• 4 medium potato (s), sliced
• 1 small pointed cabbage
• 2 turkey schnitzel
• 2 slices ham, cooked
• 2 slices cheese, Gouda
• 300 ml broth
• 100 ml cremefine or cream
• 100 g cheese, rated Gouda cheese or other
• 1 tablespoon olive oil
• salt
• pepper
• Paprika powder
• Tomato paste

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Instructions

1. Peel and slice the potatoes. Heat a large (wok) pan and add the olive oil. Add the potatoes and sear them briefly.
2. Wash the pointed cabbage, cut into small strips and add to the potatoes. Fry both together briefly.
3. In the meantime, wash, dab and season the turkey schnitzel. Place a slice of cooked ham and cheese on top. Then roll up the turkey escalope and place in a baking dish with the seam side down.
4. Add the broth and the cremefine to the cabbage and the potatoes and bring to the boil. Stir in a large dollop of tomato paste. Season to taste with salt, pepper and paprika powder. Let simmer for about 5 minutes.
5. Then fill the mixture over the turkey rolls in the baking dish. Sprinkle the grated cheese on top and bake in the oven at 180-200 degrees for about 30-40 minutes.