Preheat oven to 375°F (190°C).
Blanch cabbage 2 minutes in a pot of boiling salted water.
Take out of water and pull off outer leaves without tearing them. If they don’t come off easily, return cabbage to boiling water. Reserve leaves.
Over medium heat, pan-fry mushrooms, carrot and bacon in butter 4 – 5 minutes.
Remove from heat, add hot sauce and set aside.
Slit turkey breast to make a pocket. Salt and pepper pocket.
Lay 7 – cabbage leaves flat, overlapping a little, and lay breast on them.
Stuff breast with bacon mixture.
Season with celery salt and roll up in cabbage leaves. Set aside.
Slice remaining cabbage into thin strips and spread over the bottom of a casserole dish.
Add chicken broth.
Lay roll on cabbage, cover and roast for 45 – 60 minutes, depending on thickness, until meat thermometer reads 180°F (82°C).
In a large bowl, toss root vegetables with oil and thyme. Transfer to a baking sheet and roast 30 minutes.
Remove cooked roll to a platter. Strain cooking liquid into a pot, reserving cabbage in a bowl.
Bring liquid to a boil. In a bowl, work flour and butter into a paste. Stir paste into boiling liquid, and cook until sauce thickens.
Remove from heat and stir in mustard.
Slice turkey breast and spoon sauce over top.
Serve with cooked cabbage and roasted vegetables.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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