Spicy Sour Roast Turkey Leg with Red Cabbage and Potato Dumpling

Roll up turkey top leg and tie a cross bundle with the twine. Crush peppercorns, juniper berries, anise seeds, allspice seeds, cinnamon stick and two cloves in a mortar, mix with vinegar, grape juice and currant juice. Put the turkey leg in it, add bay leaves and marinate in the refrigerator for about 48 hours.

Clean the leek, peel the celery, carrots, parsley root and chop everything together. Remove the meat from the marinade, dry it on a paper towel, brown it in a saucepan with hot olive oil and take it out. In the same saucepan, sauté the roasted vegetables, add the paradeis pulp, dust with flour, add the cranberries and sauté lightly. Pour in the marinade, stir well and let it bubble. Then add the meat, cover and steam in a heated stove at about 160 °C for 40 to 50 minutes.

Clean the apple, remove the core, cut into slices, mix with the red cabbage, add two cloves and a bay leaf spice, pour in 100 milliliters of currant juice and boil until hot. Arrange dumplings and red cabbage on the plate. Take the meat out of the pot, remove the string, cut into slices and arrange on the plate. Drain the sauce and pour over the meat, finally sprinkle the dumplings with chives.

Our tip: As an alternative to fresh herbs you can use

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