Turkey roulade in mushroom sauce with red cabbage and spaetzle on a plate, surrounded by fir branches
Low-Histamine Recipes, Main Dishes

A Sunday dinner that leaves everyone happy: tender turkey roulades filled with cream cheese, herbs and mushrooms, in a creamy mushroom sauce. They come with red cabbage and apple and vegan spaetzle. Instead of wine and vinegar, Vinberg Verjus adds the fresh acidity to both the sauce and the cabbage. The recipe comes from Yvonne (@histamiga) and is low-histamine by design.

Turkey roulade in mushroom sauce with red cabbage and spaetzle on a plate, surrounded by fir branches

Turkey roulades with mushroom sauce, red cabbage and spaetzle

Yvonne (@histamiga)
Stuffed turkey roulades in a creamy mushroom sauce, with apple red cabbage and vegan spaetzle, seasoned with verjus.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Austrian
Servings 4 people

Ingredients
  

For the turkey roulades

  • 4–8 turkey escalopes depending on size
  • 1 pack oat cream cheese or another cream cheese you tolerate
  • 1 pinch oregano
  • 1 pinch marjoram
  • 1 pinch thyme
  • 4–6 sage leaves
  • 400 g mushrooms
  • 1 small white onion
  • 1–2 tbsp rapeseed oil
  • 2 tbsp Vinberg Verjus sour
  • water
  • 1 tbsp potato or corn starch
  • salt

For the red cabbage

  • 600 g red cabbage
  • 1 apple
  • 1 small white onion
  • 1–2 tbsp rapeseed oil
  • 30 ml Vinberg Verjus fruity mild
  • 150 ml water
  • 1 tbsp sugar or rice syrup
  • 1 bay leaf
  • 1 pinch salt

For the vegan spaetzle

  • 300 g spelt flour
  • 250 ml water
  • 1 pinch salt

Instructions
 

Turkey roulades

  • Pound the turkey escalopes flat and season with salt. Spread with some of the cream cheese and sprinkle with oregano, marjoram, thyme and chopped sage.
  • Finely chop half of the mushrooms and spread over the escalopes. Roll them up and secure with cocktail sticks or kitchen string. Roll small escalopes without the mushrooms.
  • Slice the remaining mushrooms and finely dice the onion. Heat the rapeseed oil in a pan and brown the roulades on all sides. Add the onion and mushrooms and sauté briefly.
  • Deglaze with the verjus, add a little water and simmer for [wprm-timer minutes=”25″]20–25 minutes[/wprm-timer]. Stir in the remaining cream cheese, mix the starch with a little cold water and use it to thicken the sauce. Season to taste.

Red cabbage

  • Finely shred the red cabbage and knead it lightly. Finely dice the apple and chop the onion.
  • Sauté the onion in rapeseed oil until translucent, add the cabbage and apple and fry briefly. Deglaze with the verjus and water and add the sugar, salt and bay leaf.
  • Cover and braise for [wprm-timer minutes=”25″]20–25 minutes[/wprm-timer], then season to taste.

Vegan spaetzle

  • Stir the flour, water and salt into a thick, sticky batter. Bring a large pan of salted water to the boil.
  • Press the batter through a spaetzle maker into the water and lift the spaetzle out as soon as they float to the surface.

Notes

How well individual ingredients are tolerated varies from person to person.
Keyword mushroom sauce, red cabbage, spaetzle, turkey roulades, Verjus

Verjus Trio tasting pack

The perfect introductory pack for cooking and drinking. Alternative to vinegar, wine or lemon. Alcohol-free and lab-tested low in histamine.

  • Verjus Pur, fruity-mild 500ml - For refreshing thirst quenchers, sauces, soups, chutneys, Asian/wok dishes, risotto and fruity desserts.
  • Verjus Pur, sour 500ml...
  • Verjus Pur, extra-sour 500ml
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