glutenfrei

Turkey with red cabbage and dumplings

Are you still looking for a low-histamine recipe for your Christmas menu? Then we have something for you: These turkey fillets with red cabbage and dumplings are not only suitable for a low-histamine diet, they are also guaranteed to impress with their taste.

This recipe is

  • Suitable for a low-histamine diet
  • gluten-free

Preparation time

85 minutes

Ingredients for 6 servings

  • 1 red cabbage (approx. 1.6 kg)
  • 2 onions (1)
  • 400 ml apple juice
  • 50 g macadamia nuts
  • 8-12 potato dumplings
  • 2 cloves of garlic (1)
  • 8 sprigs of lemon thyme
  • 50 ml acerola juice
  • 6-8 baby turkey fillets with skin (approx. 200g each; have the butcher remove the skin or 3 turkey inner fillets, approx. 400g each)
  • 400 ml HistaFood Organic Vegetable Broth
  • 2 tsp cornstarch (tapioca or potato)
  • 1-2 tablespoons quince puree (organic)

Turkey with red cabbage and dumplings (histamine) preparation

  • Peel the onions, halve them and cut them into thin strips.
  • Wash the red cabbage, quarter it and cut it into thin strips.
  • Heat 1 tablespoon of butter in a pot and sauté the onions in it.
  • Add the red cabbage and sauté while stirring.
  • Add apple juice, cloves, bay leaves, 2 tablespoons of honey and a little salt, and stir.
  • Cover and simmer for about 1 hour.
  • Stir occasionally and add more apple juice if necessary.
  • Prepare potato dumplings according to the recipe.
  • Preheat oven to 150°C (top/bottom heat).
  • Peel and finely chop the garlic.
  • Wash the thyme and remove it from the stems.
  • Sear turkey fillets in a pan with 2 tablespoons of butter on both sides.
  • Add garlic and sauté.
  • Place the meat in a casserole dish.
  • Brush with 2 tablespoons of honey and spread half of the lemon thyme on top.
  • Cook the fillets in a preheated oven for about 15 minutes.
  • Heat the pan drippings for the sauce and deglaze with the HistaFood organic vegetable broth and acerola juice.
  • Simmer for about 4 minutes.
  • Mix 3 tablespoons of cold water with 1 tablespoon of starch and stir into the sauce.
  • Bring to a brief boil and season with salt.
  • Fry the dumplings in a pan with 2 tablespoons of butter until golden brown, turning frequently.
  • Add chopped macadamia nuts and thyme.
  • Stir quince pulp into the red cabbage.
  • If the red cabbage is too runny, mix 3 tablespoons of cold water with 1 tablespoon of starch and stir into the red cabbage.
  • Remove the meat from the oven and serve with red cabbage, dumplings and gravy.

Our HistaFood tip

For your vegetarian or vegan guests, you can serve the celery schnitzel as well.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.

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