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Cabbage-wrapped Turkey Breast with Dijon Sauce and Roasted Root Vegetables https://www.metro.ca/userfiles/image/recipes/poitrine-de-dindon-en-papillote-de-chou-7128.jpg PT25M PT1H00M PT1H25M
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.
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1 boneless, skinless turkey breast (about 1 1/2 lb./700 g) 1 small savoy cabbage 1 Tbsp. (15 mL) Selection butter 1/2 cup (125 ml) minced button mushrooms 1/2 cup (125 mL) grated carrot 1 slice of Selection bacon minced Dash Tabasco or hot sauce celery salt to taste 1 1/2 cups (375 mL) chicken broth, hot 1 Tbsp. (15 ml) flour 1 Tbsp. (15 mL) Selection butter 2 Tbsp. (30 mL) Dijon mustard salt & pepper to taste 3 parsnips, peeled and cut into chunks 3 medium carrots, peeled and cut into chunks 2 turnips, peeled and cut into chunks 2 medium potatoes, cut into chunks 3 Tbsp. (45 ml) Selection olive oil 2 Tbsp. (30 mL) chopped thyme salt & pepper to taste
Cabbage-wrapped Turkey Breast with Dijon Sauce and Roasted Root Vegetables

Cabbage-wrapped Turkey Breast with Dijon Sauce and Roasted Root Vegetables

Rate this recipe
2 Votes
4
servings
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    boneless, skinless turkey breast (about 1 1/2 lb./700 g)
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    375 - 454 g SELECTED VARIETIES


  • 1
    small savoy cabbage
  • 1 Tbsp.
    (15 mL)
    Selection butter
  • 1/2 cup
    (125 ml)
    minced button mushrooms
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

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    227 G PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    grated carrot
  • 1
    slice of Selection bacon minced
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    LOU'S QUICK-N-EASY ENTRÉES

    LOU'S QUICK-N-EASY ENTRÉES

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    375 - 454 g SELECTED VARIETIES


    OLYMEL BACON

    OLYMEL BACON

    $4.99 ea.

    375 g SELECTED VARIETIES


    BACON WRAPPED SCALLOP OR SHRIMP SKEWER

    BACON WRAPPED SCALLOP OR SHRIMP SKEWER

    $3.99 ea.

    FROZEN OR PREVIOUSLY FROZEN 90 - 100 G



  • Dash Tabasco or hot sauce

  • celery salt to taste
  • 1 1/2 cups
    (375 mL)
    chicken broth, hot
  • 1 Tbsp.
    (15 ml)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    25 kg, SELECTED VARIETIES


    FLEISCHMANN'S YEAST

    FLEISCHMANN'S YEAST

    $4.99 ea.

    110 G SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    Selection butter
  • 2 Tbsp.
    (30 mL)
    Dijon mustard

  • salt & pepper to taste
  • 3
    parsnips, peeled and cut into chunks
  • 3
    medium carrots, peeled and cut into chunks
  • 2
    turnips, peeled and cut into chunks
  • 2
    medium potatoes, cut into chunks
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    CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE MINI CUCUMBERS 907 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATO KITS 454 G , PRODUCT OF U.S.A.

    CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE MINI CUCUMBERS 907 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATO KITS 454 G , PRODUCT OF U.S.A.

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    SELECTED VARIETIES


  • 3 Tbsp.
    (45 ml)
    Selection olive oil
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    CRISCO VEGETABLE OIL

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    $3.99 ea.

    1.42 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    chopped thyme

  • salt & pepper to taste
Imprimer ma sélection

Preparation

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.

Source : Académie Culinaire

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