Sauerbraten of Turkey Top Leg with Red Cabbage and Potato Dumplings

For the dressing: remove the skin from the onions, carrots and celery and cut into slices or cubes. Rinse the leek well and cut into slices.

Put all the vegetables in a large enough bowl with half a liter of water, a quart of red wine and 1/16 liter of vinegar form. Add the peppercorns, juniper berries, bay leaves, cloves and cinnamon bark.

Tie the meat into a roll with string and place in the pickle. Leave to marinate for two to three days.

Remove meat from pickle, dry well on paper towels and season. Cut out red cabbage stalk well. Cut the red cabbage into tender strips.

Peel and clean the potatoes and grate them with a fine grater in the cold water. Squeeze potatoes well, settle maizena (cornstarch) in the water, drain water.

Mix potato starch with squeezed potatoes and egg yolk, season with salt, pepper and nutmeg. Turn off the dumplings.

Chop the chives.

Fry meat in a little rapeseed oil, remove.

Sauté apple slices in saucepan, add paradeis pulp, flour a little and fry briefly.

Pour in the pickle and let it bubble up. Put the meat in and steam for 35 to 40 minutes, season with vinegar and cranberries, salt and pepper.

Caramelize sugar in a little bit of clarified butter, add red cabbage. Add some apple puree and bay leaf, juniper, clear soup and clove, cook al dente and season.

Dumplings in light salted water blubb

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