Summary

Ingredients

• 400 g onion (s), (approx. 5 pieces)
• 1 savoy cabbage, (approx. 800 g)
• 800 g turkey breast
• 10 slices bacon
• 3 tablespoon oil
• salt
• pepper
• nutmeg
• 2 tablespoon butter
• 1 teaspoon thyme, dried
• 1 tablespoon flour
• 200 g cream
• 2 teaspoons chicken broth, instant
• 100 g cheese (Gouda), rated

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Instructions

1. Peel the onions and cut into rings, except for one. Clean, wash and quarter the savoy cabbage and cut out the stalk. Cut the cabbage into strips. Wash the turkey breast, pat dry, first divide lengthways and then cut into approx. 3 cm thick pieces (steaks).
2. Halve the bacon and fry in 1 tablespoon hot oil in a large pan until crispy. Remove.
3. Fry the meat briefly on each side in the hot frying fat. Season with salt and pepper and place in a large, greased, ovenproof dish.
4. Heat 2 tablespoons of oil in the hot frying fat. Fry the onion rings in it until golden brown. Season with salt, pepper and thyme. Take 1/3 of the onions out of the pan and set aside. Dust the rest of the onions with flour and sauté briefly. Stir in 400 ml of water, cream and stock and bring to the boil. Simmer the sauce for 4 minutes. Season with salt and pepper. Spread the sauce over the meat. Sprinkle with the rest of the onion rings, bacon and cheese. Bake everything in the preheated oven (electric stove: 200 ° C, convection: 175 ° C, gas: level 3) for about 30 minutes until golden brown.
5. Finely dice the remaining onion and sauté in 2 tablespoons of hot butter until translucent. Briefly sauté the savoy cabbage. Season with salt and pepper. Pour 200 ml of water and cook covered for 15 minutes. Season to taste with salt, pepper and nutmeg.
6. Serve the steaks with savoy cabbage.
7. In addition: boiled potatoes.