Kapama turkey and dumplings

Submitted by enr on 18 Dec 2008
1 turkey - about 1.5 kg
1 sour cabbage - about 2 kg
crushed coriander
50 g lard (sunflower oil)
4-5 tbsp sesame seeds
200 g salo (smoked meat)
1 tsp paprika
1 cup white wine
1/3 cup cabbage juice
# dough dumplings:
500 g potatoes
2 tbsp semolina
2 tbsp flour
1 egg
1/2 tsp salt
1/2 tsp ground coriander
The turkey was cut into pieces, smeared lightly with salt , coarsely ground pepper and plenty of chopped coriander. Each piece is smeared with a little lard and add some sesame seeds in advance pozaparzheni in a dry pan. Each piece of meat wrapped in sour cabbage leaf, in each package and put a few pieces of salo. remaining sour cabbage cut into small pieces and mix with the rest of salo, pepper and paprika. Bottom of the earthen vessel is covered with a piece of cabbage, rank is half packages of meat, covered with cabbage, top put other packages, and ending with cabbage. Pour wine and cabbage juice, cover with foil and bake 4-5 hours at about 150 C. ready turkey served with potato dumplings. Are cooked unpeeled potatoes, peel and still warm mashed with press. Add other products and kneads not hard dough. Make balls about 5 cm in diameter. One by one placed in boiling salted water. After the rise of the surface, is out with a slotted spoon and leave to drain. In presenting watered with the heated butter or sauce eating.
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18 Dec 2008