Turkey leg with steamed Filderkraut

very easy

1.

Wash mugwort, shake dry. Pluck the leaves and possibly buds from the stems of 2 branches and chop them. Finely chop the juniper berries, mix with mugwort, 1 teaspoon pepper and 2 teaspoons salt. Peel and roughly dice the vegetable onions

2.

Dice the cucumber, mix with mustard and breadcrumbs, season with salt and pepper. Wash the meat, pat dry, brush the inside with the mustard mixture. Roll up the meat and tie it with kitchen twine, tying the remaining herb sprigs with it. Rub the meat with the onion mixture

3.

Heat the oil in a roaster. Roast underFry the turns vigorously, remove. Fry the vegetable onions in the frying fat for a few minutes. Deglaze with the stock and wine and bring to the boil. Put the roast back in the roaster. Cover and cook in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for approx. 2 hours, adding a little water in between

4.

Remove the outer leaves from the cabbage. Quarter the cabbage, cut out the stalk. Wash the cabbage, drain it and roughly cut it into strips. Peel the small onions and cut into fine strips. Heat the butter in a large saucepan. Cover the cabbage and onions and cook for 10–15 minutes until soft, season with salt, pepper, nutmeg and a little sugar

5.

Remove the roast from the roasting pan and set aside, covered. Pour the stock through a sieve into another saucepan, bring to the boil once, stir in honey. Mix the starch with a little water, bind the simmering stock with it, simmer for another 1 minute. Season to taste with salt and pepper. Serve the cabbage, sauce and meat. Boiled potatoes taste good with it