1 turkey breast without bones and skin (1.3 kg)
"1/4 cup of vinegar"
3 crushed garlic cloves
Salt and black pepper to taste
3/4 cup of finely chopped cabbage
3/4 cup of grated large potato (1 medium potato)
3/4 cup of broccoli florets
1/2 cup of coarse-grated turnip
1/2 cup of coarse-grated carrot
"1/4 cup of salt or green onion flakes"
1 tablespoon of chopped parsley
"1/3 cup of honey"
2 tablespoons of chopped marjoram
1 cup of cornmeal, drained
1 turkey breast without bones and skin (1.3 kg)
"1/4 cup of vinegar"
3 crushed garlic cloves
Salt and black pepper to taste
3/4 cup of finely chopped cabbage
3/4 cup of grated large potato (1 medium potato)
3/4 cup of broccoli florets
1/2 cup of coarse-grated turnip
1/2 cup of coarse-grated carrot
"1/4 cup of salt or green onion flakes"
1 tablespoon of chopped parsley
"1/3 cup of honey"
2 tablespoons of chopped marjoram
1 cup of cornmeal, drained
Cut the turkey breast in half
Open each half like a filet and pound to tenderize
Season with vinegar, garlic, salt, and pepper. Reserve
Cook the cabbage, potato, broccoli, turnip, carrot, and green onion flakes in plenty of boiling water for 4 minutes
Drain and place them on two paper towels to remove excess moisture
Place in a bowl and add parsley, 1 tablespoon of honey, 1 tablespoon of marjoram, and cornmeal
Season
Mix well and spread over the reserved turkey breast pieces, leaving a 2 cm border free
Roll up, starting from the larger end (lengthwise) and tie with twine
Place in a baking dish greased with oil on the lower rack of the oven
Mix the remaining marjoram and honey in a small bowl and brush all over the turkey breast
Bake in a low oven (150°C), for 50 minutes
Increase heat to medium and bake for another 30 minutes, or until golden brown
After it starts to brown, start dripping some water into the baking dish to form a glaze
Remove the twine carefully and cut into slices just before serving
Serves 15 portions.
