Recipe for Turkey Rolls Stuffed with Oyster Mushrooms and Green Cabbage

PREPARATION: Be sure to follow the indicated quantities to prepare your recipe! Prepare the broth with hot water. Bring a pot of salted water to a boil for the cabbage leaves. Chop the shallot. Slice the mushrooms. Peel the sweet potato and cut it into 1.5 cm cubes. Take one or two large, soft cabbage leaves per person and cut the rest into strips. Remove the leaves from the chervil.

BLANCHING THE CABBAGE: Immerse the cabbage leaves in boiling salted water. Blanch them for 3-4 minutes. Drain, reserving the cooking water in the pot. Rinse them immediately in cold water or plunge them into ice water to cool them down. Drain again and set them on paper towels to dry.

MAKE THE PURÉE: Bring the pot of water back to a boil and cook the sweet potato for 15-17 minutes, or until the tip of a knife easily goes through it. Reserve some of the cooking water, then drain it. Mash the sweet potato using a potato masher. Add a little cooking water or a splash of milk for creaminess and, per serving: 1/2 teaspoon of spices (to your taste) and 1/2 tablespoon of butter. Season with salt and pepper, mix, and keep covered.

MAKE THE FILLING: Heat a knob of butter and a drizzle of olive oil in a skillet over high heat. Sauté the mushrooms, shredded cabbage, and half of the shallot for 4-6 minutes, or until the water evaporates. Add half of the pecans and chervil, along with salt and pepper. Chop everything together with a knife or blend until you achieve a fine filling. Cut the cutlets in half without separating them completely. Cover them with plastic wrap and thin them out by "pounding" with a rolling pin or your hand.

COOKING THE MEAT: On a board, place 1 or 2 leaves of cabbage, then the scallop on top, add salt, pepper, and finally a bit of stuffing (reserve the rest). Roll everything up tightly. You can use toothpicks to hold it together. Heat a knob of butter in the same pan over medium heat. Cook the rolls for 2-4 minutes covered on the side where the cabbage leaves meet to seal them. Turn them over and cook for another 2-4 minutes uncovered, depending on the thickness of the meat, or until it is golden and more pink in the center.

To finish and serve: Set the meat aside from the pan. Return the pan to medium heat and add the remaining shallot with a knob of butter. Cook for 1 minute, then add 1 teaspoon of flour per person. Pour in the broth to deglaze, then add the cream and let it reduce for 3-5 minutes over medium-low heat, or until the sauce has thickened and is coating. Cut the rolls into slices, serve them on the plates with the mashed potatoes and the remaining stuffing. Sprinkle with the remaining pecans and herbs, then drizzle sauce over the meat.