Ingredients: Turkey fillet - 800 gr., cheese - 250-300 gr., soft prunes - 1 pc. for each roll, 1 egg, breadcrumbs, dry ground garlic, salt to taste, Italian herbs, vegetable oil for frying.
Wash the turkey fillet (preferably chilled), cut into slices about 1.5 cm thick. Beat each piece on both sides. Sprinkle one side of each slice with Italian herbs. For each chopped piece of turkey fillet, place a slice of cheese, and on it 1 prune (pre-cut into 4 pieces). Carefully wrap everything so that the edges of the cheese peek out a little on both sides and, if necessary, secure with a toothpick or thread.
Beat the egg well. Dip each roll in the egg, and then sprinkle a little dry garlic on both sides of the rolls. Roll the rolls in breadcrumbs and fry in a preheated frying pan on both sides over medium heat. You can cover with a lid, but not for long, so that everything inside each roll is also fried. Fry until golden brown and cheese melts.
Note: do not use hard cheese. In principle, the rolls don’t need to be fastened together, they don’t unfold, but the edges of 2 rolls still bent and I had to fasten them with a forelock pick while frying.
More snacks – good and different!
Trading civilization has finally reached us! In our village they started selling turkey meat. Moreover, chilled and cut into parts. You'll laugh, but this is progress for our market!
Anyway, the other day I bought boneless turkey drumsticks here. I decided to make a roll out of them. Why did you take it:
Turkey drumsticks- 2 pcs
Salt, pepper, fresh garlic- taste
Fresh prunes- a handful of
Carrot- 1 PC.
The meat needs to be beaten to even out the relief a little. I had two shins. One is larger, and the second is smaller. I tried to connect them to increase the area of the future roll. I added salt, pepper, and pressed the garlic. I beautifully placed prunes and carrots on top of the meat. For some reason I cut the carrots into cubes. (It's too much.)
Now you need to try to roll the roll tightly. To prevent it from falling apart, I tied it up thread.
The next stage is cooking the roll. Before cooking, the roll must be packaged. Well, before I used it as packaging gauze. But somehow, in the age of high technology, using gauze seemed bad manners to me. Therefore, I took cling film and wrapped the roll in it (as it turned out later it was in vain, gauze in this case is the best packaging).
I put the roll in boiling salted water. Cook for 40-45 minutes. After cooking, the roll needs to be shaped and excess moisture removed. I shove the roll under the oppression.
After it has cooled completely, I take it out and cut it. Well, the food is served...
Dietary turkey meat will be useful on the holiday or New Year's table! Choose the best recipes.
It is better to choose champignons for the filling. This roll is served chilled.
- turkey fillet – 0.6 kg;
- mushrooms – 0.5 kg;
- onion - 2 pieces;
- sour cream - 3 table. spoons;
- unflavored vegetable oil;
- salt.
Peel the onion and chop it.
Wash the mushrooms and cut into small pieces.
Fry the mushrooms and onions on a medium burner until they are soft and all the liquid has evaporated. Let's add some salt.
Wash, dry and cut some turkey fillet. Let's salt it.
Place the fillet on a sheet of foil and brush its surface with sour cream.
Form a roll.
Bake it at a temperature of two hundred degrees for an hour. Ready!
Recipe 2, step by step: turkey roll in the oven
Another idea for making a quick and delicious turkey dish. To fill the rolls, you can use tomatoes (dried or fresh). It will be delicious if you add pickles or cheese to the filling, optimally if the cheese is mozzarella.
We use mayonnaise as desired; you can get by with sour cream.
- Turkey breast fillet 800 gr.
- Tomatoes - 2-3 pcs.
- Garlic 1 head.
- Sour cream 200 gr.
- Mayonnaise 100 gr.
Finely chop the garlic for the filling.
Remove the stem from the tomato and cut the vegetable into rings.
Cut the turkey fillet into steaks 5-7 mm thick. Distribute the chopped garlic evenly.
Place tomato slices on top of the garlic, add salt and pepper.
Mix the mayonnaise with sour cream and spread a little of the mixture over the tomatoes.
Roll up the turkey and place the turkey rolls in a baking dish. The container should have high edges so that the rolls do not unfold and the juice that the meat gives during cooking does not spill into the oven.
Grease the finished rolls with the remaining mixture of sour cream and mayonnaise.
Place the rolls in the oven preheated to 180 degrees for 50 minutes.
Serve the finished turkey rolls with a side dish, such as boiled green beans.
Recipe 3: Turkey Rolls with Cheese and Herbs
Turkey meat is unique: it tastes like pork, looks like chicken, but the most important thing is that it is dietary and you can cook a lot of tasty things from it. For example, I offer a recipe for turkey rolls with cheese, bell peppers and herbs. The uniqueness of this dish is that it can be both hot and a snack if the finished rolls are cut into rings and served.
- Turkey fillet - 650−700 g (it is desirable that the fillet be in long, wide strips)
- Sweet pepper - 1 pc. (only half will be needed)
- Cheese - 100 g (can be of any medium softness or soft, for example, suluguni)
- Cream -0.5 cups (10% or more)
- Olives - 10 pcs. (these are the black ones)
- Garlic - 1 head
- Spicy herbs - 1 tbsp. spoon (oregano, thyme, mint, etc.)
- Pepper
- Olive oil
- Toothpicks or food string to secure the rolls
First, prepare the turkey fillet. We will beat each strip on both sides. To do this, I use a cutting board, a mallet and cling film to prevent it from flying in all directions. It is better to beat with the side of the mallet that has the teeth. After that, salt and pepper each piece, put it in a separate cup, sprinkle with herbs, mix and let stand while we prepare the filling.
For the filling, grate the cheese on a coarse grater. Cut the sweet peppers into small cubes. Olives and garlic finely. Mix everything in a separate cup, add herbs for flavor, mix. There is no need to fill the rolls with anything - the cheese will melt during the cooking process and hold all the components together.
Now we form the rolls. We lay out each piece of turkey, place a couple of tablespoons of stuffing at the beginning and carefully roll it up, trying to get all the stuffing inside. When the roll is ready, we chop it with toothpicks or tie it with food strings so that it does not open during the cooking process. Repeat for each roll.
Turn on and preheat the oven to 185°C.
While the oven is preheating, we need to brown our turkey rolls on both sides. To do this, pour a couple of tablespoons of olive oil into a frying pan, put a sprig of thyme and let it heat until a pleasant smell comes out, then lay out the rolls and fry on both sides until golden brown.
Place the fried rolls in baking dishes in the oven. Add a pinch of salt, a little pepper and herbs to the cream, and then pour it into baking dishes so that the rolls are covered in this sauce. Place in the oven for half an hour.
In 30 minutes our turkey rolls are ready.
All that remains is to serve and serve. Ideal with fresh vegetables!
Or you can, as I already said, cut the cooled rolls into rings and serve as a snack, sprinkled with chopped herbs.
Recipe 4: turkey fillet roll with prunes
Turkey roll with prunes and champignons is a delicious and elegant holiday dish. It is based on tender turkey pulp. The filling is a mixture of prunes and champignons and carrots fried in vegetable oil. The connecting links of the filling are hard cheese and mayonnaise, which give the dish a piquant taste. And ground ginger and black pepper fill the dish with delicious flavor notes.
- turkey pulp – 0.9-1 kg
- pitted prunes – 100 g
- champignons – 100 g
- carrots – 50 g
- hard cheese – 50 g
- mayonnaise – 4 tbsp. l.
- Refined sunflower oil – 2.5 tbsp. l.
- ground ginger – ½ tsp.
- ground black pepper to taste
- salt - to taste.
Place the prunes in a bowl, pour boiling water over them and let the liquid cool. If desired, you can boil the fruits for 2 minutes.
Rinse the champignons carefully or, if they are slightly dirty, wipe them with wet napkins. Cut the mushrooms into slices.
Wash the carrots, peel and cut into cubes.
Dry the prunes and cut into strips.
Pour 2 tbsp into the pan. l. sunflower oil. Fry the champignons on it for 5 minutes.
Add carrots.
Continue frying over low heat for another 5 minutes. Add salt and pepper to taste. Stir and remove from heat.
Place the carrots and mushrooms in a bowl. Add prunes.
Grate the cheese on a coarse grater.
Add cheese and 2 tbsp. l. mayonnaise to mushroom mass. Mix thoroughly.
Rinse the turkey flesh with cold water and pat dry. Cut the meat lengthwise and unfold it like a book.
Lightly pound the turkey with a mallet.
Salt, pepper and sprinkle with ground ginger.
Place the filling on the meat, leaving one edge free.
Roll the turkey into a tight log and tie with kitchen string. If you don't have cooking thread, use regular thread, as in this recipe.
Brush the roll with the remaining mayonnaise.
Grease a rectangular or oval baking dish with the remaining sunflower oil.
Preheat the oven to 180°C.
Place the pan with the roll in the oven on the middle rack and bake for 1 hour, basting occasionally with the released juice.
Transfer the browned roll to a cutting board and very carefully remove the threads.
Place the finished turkey roll with prunes and champignons on a large flat dish, decorate with tomatoes, prunes or, for example, herbs and serve. Before serving, you can cut the roll into slices approximately 1.2-1.5 cm thick.
Recipe 5: Turkey Thigh Roll (step by step)
I offer a delicious turkey thigh recipe. To make the meat juicy, it needs to be marinated in spices, mustard and soy sauce. Bake the roll in foil in the oven. This dish will decorate any table.
- Turkey thigh 1 piece
- Dijon mustard 1 tbsp
- Soy sauce 1 tbsp
- Salt to taste
- Black pepper to taste
- Garlic 2-3 cloves
- Sunflower oil 1 tbsp
Wash and dry the meat. Carefully remove the bone from the thigh.
Salt and pepper the meat.
We prepare a marinade for meat from soy sauce, sunflower oil and chopped garlic.
We add the marinade to the meat and coat everything well. Let the meat marinate for 3 hours.
We take out the meat, roll it into a roll and wrap it with thread. Wrap in foil and place in the oven for 1 hour at 200 degrees. Then we take it out, unwrap the foil a little and put the meat back in the oven to brown for about 20 minutes.
We take the meat out of the oven, remove the foil and threads, cut into pieces and serve.
Recipe 6: turkey roll with vegetables in the oven
- turkey drumstick - 1 piece;
- eggplant - 1 piece;
- carrots - 2 pcs;
- celery stalk - 2 pcs;
- onion - 1 piece;
- sweet red pepper - 1 piece;
- young zucchini - 3 pcs;
- parsley - 1 bunch;
- tomato paste - 1 tbsp. spoon;
- chicken eggs - 1 pc.;
- salt - 1.5 teaspoons
Finely chop all the vegetables except two zucchini and simmer, adding a little salt.
Place vegetables on a plate and let cool
Now chop the turkey drumstick in a meat grinder or grind it in a blender (I ran it in a blender)
Following the turkey, grind a bunch of parsley in a blender (or meat grinder), add to the turkey, and mix.
Now add an egg to the turkey, tomato paste slightly diluted with water (1 tablespoon), salt, seasonings to taste, mix everything thoroughly.
Add the cooled vegetables and mix everything well.
Now turn on the oven, preheat to 180 degrees. Take molds (I have disposable ones made of foil). Grease the molds with vegetable oil. Cut the zucchini into thin slices and line the molds with them.
Place zucchini on the bottom and sides.
Now put the minced meat into the molds.
These are the molds you should get.
Cover the molds with foil and make a cut in the middle. Place in the oven, bake for 15 minutes, then remove the foil and bake for another 30 minutes. After the time has passed, take out the roll and measure the temperature inside with a thermometer; it should be about 80 degrees. If the temperature is not yet high enough, leave the roll to bake for another 10 minutes. Then turn off the oven and let the roll stand in the oven for a while.
At this time, you can make the sauce for the roll. I make it from yogurt or sour cream with herbs.
Recipe 7: Spinach and Nut Turkey Thigh Roll
This delicious and colorful Turkey Butter Spinach Wrap will be a favorite on any holiday table.
- Turkey (thigh fillet) – 600 g
- Spinach (frozen) – 50 g
- Walnuts – 70 g
- Sweet pepper - 0.5 pcs.
- Fresh rosemary - 4 sprigs
- Dried thyme - 1 tsp.
- Ground paprika - 1 tsp.
- Dried oregano - 0.5 tsp.
- Ground black pepper - 0.5 tsp.
- Vegetable oil - 4 tbsp. l.
- Salt - to taste
- Mustard (grainy) - 3 tbsp. l.
- Sugar - 1 tsp.
Prepare the necessary products. If the spinach is frozen, you need to defrost it and squeeze it out.
For the marinade, mix spices and seasonings, add vegetable oil.
Mix the marinade until it becomes a paste.
Trim the turkey meat and spread it out to form a rectangular layer. Beat the meat.
Coat the meat on all sides with the prepared marinade.
Leave the turkey to marinate for 15-20 minutes.
While the turkey is marinating, dice the peppers.
Finely chop the walnuts with a knife or mash with a masher.
Place turkey meat on cling film.
Spread spinach on top.
Spread walnuts over spinach.
Place bell pepper on one edge.
Carefully and confidently roll the turkey meat with spinach, nuts and bell peppers into a roll and tie with kitchen string.
Spread parchment paper on a baking sheet and lightly grease it with oil. Place turkey roll. (To prevent the meatloaf from sticking or burning to the parchment, place wooden skewers under the meatloaf. This is very convenient.) Slip rosemary sprigs under the thread in different places.
Cover the roll with foil and place in the oven to bake for an hour and a half at 190 degrees.
Mix mustard with sugar.
Remove the meatloaf from the oven, remove the rosemary sprigs and coat the top of the meat with mustard. Place in the oven for another 15 minutes.
Cool the turkey roll with spinach and nuts, remove the threads and cut the meat appetizer into slices.
Bon appetit!
Recipe 8: Stuffed Turkey Roll (with photo)
Turkey meat has recently gained more and more fans. And this is not surprising, because it is a valuable, nutritious, but low-calorie product that does not cause allergies. Therefore, turkey dishes are suitable for children's and diet food. There are many recipes for cooking turkey, and today we will prepare a stuffed turkey roll. This tender and juicy dish with aromatic and savory filling is a real find for those who love tasty and healthy food.
- Turkey fillet 1 kg
- Onion 1 pc.
- Champignons 70 g
- Bacon 50 g
- Cheese (creamy) 150 g
- Salt to taste
- Ground black pepper to taste
- Ground paprika to taste
- Thyme to taste
- Rosemary to taste
- Dried basil to taste
- Vegetable oil for frying
- Butter for greasing the roll
Fillet is best suited for making a roll. To make the meat even more tender, rinse it with running water, remove the films and beat it evenly on both sides with a special hammer. Salt and sprinkle turkey meat with spices. Both the listed spices and the “For Poultry” spice mixture are suitable.
Grease a frying pan with vegetable oil and fry the bacon pieces in it. When it is browned, after 3-4 minutes, remove it with a slotted spoon so that the excess oil drains back into the pan - in it we will fry the washed, peeled and chopped champignons. And a couple of minutes after frying, add finely chopped onion to them. After 5-7 minutes, take out the finished fried duo and put it on a plate with bacon. Add a little salt and mix the filling of our roll thoroughly.
Grease the fillet with cream cheese or, if you use regular cheese, you can grate it and sprinkle it over the fillet. You can simply cut into small pieces and carefully lay out the inner surface of the future roll. And on top of the cheese we put the filling of bacon, champignons and onions. Distribute the filling evenly, and then roll the fillet into a roll, tie it with kitchen thread so that the roll does not open during cooking. We set the oven to preheat, we need a temperature of 200 degrees. In the meantime, sprinkle the roll with spices on the outside, grease it with butter and place it on a baking sheet or baking dish. Bake the stuffed turkey roll for 1.5 hours.
When the roll is ready, your kitchen will be filled with a truly incredible aroma. The finished stuffed roll can be served as a second hot dish, cutting small slices from it. This dish is also great as a cold appetizer. Which option is better is up to you to choose! Bon appetit!
Turkey dishes look very advantageous on the holiday table. I would like to offer you this turkey roll with prunes. It's quicker and easier to prepare than roasting a whole turkey. I made the roll with puff pastry, it adds even more beauty to this dish! So, I suggest you try it!
Take 1 kilogram of turkey fillet.
We cut it lengthwise but not all the way and open it like a book. Trim if necessary and beat lightly with a hammer. Salt and pepper. 
Finely chop the fillet trimmings and fry in oil with chopped onions... 
Prunes, chopped nuts. Peel the apple and chop it finely. We add all this to the meat. Pour in the wine and simmer until the wine evaporates. 
We place thinly sliced bacon on our meat. 
Roll the turkey fillet into a roll and tie it in two places with kitchen twine. 
Now take the finished puff pastry. Roll it out lightly and cut into strips. 
Overlap the dough onto the meat. Fold underneath. Brush with beaten egg and sprinkle with sesame seeds. Place the roll in the oven for 1 hour and 15 minutes. We bake for the first 45 minutes at 200 degrees, then I covered it with foil and cooked it for another 30 minutes at 170 degrees. 
Turkey roll with prunes can be decorated to taste and served. 
Bon appetit!
And a couple more photos of turkey roll in dough. 
Step-by-step recipes for preparing turkey roll with prunes in the oven and various options
2018-02-05 Galina KryuchkovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
14 gr.
9 gr.
Carbohydrates
5 gr.153 kcal.
Option 1: Recipe for a classic turkey roll with prunes in the oven
You will need turkey fillet, spices, prunes and thick threads. The meat of this bird is lean and pleasant to the taste, so the roll turns out excellent.
Ingredients:
- 500 gr. turkey fillet;
- 50 gr. prunes;
- 150 ml milk;
- Pepper mixture;
- 30 ml mayonnaise;
- 40 gr. fat;
- Salt.
Step-by-step recipe for turkey roll with prunes in the oven
Divide the fillet into several thin layers;
Place the meat in a deep cup and pour milk over it for half an hour.
Chop dry prunes.
Remove the fillet layers from the milk and place them on a board. Let's start forming a turkey roll with prunes in the oven.
Beat each piece with a hammer.
And rub both sides with salt and pepper.
Sprinkle one side with prunes.
First, arrange the chops in order, from the smallest piece to the largest, and then roll them up.
Wrap the product with double thread.
Heat the oven to 180 degrees.
Cover the baking tray with fat.
Check the readiness of the turkey roll with prunes in the oven after about thirty minutes. To do this you will need a culinary needle or a thin knife. If red juice comes out at the puncture site, then the dish is still raw.
Coat the roll with mayonnaise and bake for another 15 minutes.
Transfer the product to a plate. Cut off the threads and discard.
For baby food, it is advisable not to use pepper in the recipe. You can add a little dried apricots along with prunes. Cut the roll crosswise into portions.
Option 2: Quickly prepare turkey roll with prunes in the oven
Form a small roll of poultry meat, place it in a saucepan and simmer in the oven.
Ingredients:
- 250 gr. turkey (fillet);
- 59 gr. oils;
- 30 gr. prunes;
- 180 ml low-fat sour cream.
How to quickly cook turkey roll with prunes in the oven
Make parallel cuts inside the fillet.
Unfold and beat back.
Sprinkle with salt and pepper.
Cut the frozen butter into oblong bars.
Place pieces of butter and prunes on one edge of the fillet.
Now carefully roll the layer into a tube, starting from the edge with the filling.
Wrap the thread around the roll.
And put it into a saucepan.
Pour in sour cream.
Make a few small turkey and prune rolls; they will cook quickly in the oven.
Don’t forget to remove the thread; it’s convenient to use long green onion feathers instead. Place the rolls on plates and pour over the juice from the bottom of the pan. Sprinkle grated cheese on top. Serve with crumbly porridge and sliced cucumbers.
Option 3: Complex turkey roll with prunes in the oven
You will need a canvas napkin at least 20 cm wide. With its help, we will form a roll from both fillet and minced turkey. Read the instructions carefully to properly wrap, bread and bake the roll. If you already know how to make cutlet mass, then consider that you are guaranteed 50 percent of success in this matter.
Ingredients:
- 690 gr. turkeys;
- 79 gr. of bread;
- 45 gr. prunes;
- 18 gr. dried apricots;
- 28 gr. green dill;
- 105 ml fat milk;
- 2 onions;
- 3 eggs;
- 70 gr. crackers.
How to cook
Make minced meat from one third of the total meat.
Separate the bread pulp.
And fill it with milk.
Chop the onion.
Pass the minced meat, onions and bread through a meat grinder.
Don't forget to add spices and stir.
Transfer the minced meat into a double bag.
Raise the bag above the table and throw it fifteen times.
Make a thin layer of fillet and beat lightly.
Beat two eggs and add to the minced meat.
Place the layer of meat on a damp cloth.
Spread the minced meat on top in a thin layer.
Chop prunes, herbs and dried apricots.
Sprinkle the mixture of dried fruits and dill evenly onto the layer of minced meat.
Lifting the edge of the napkin, roll the layer of minced meat into a roll.
Grease a baking sheet with butter and sprinkle with crumbs.
Roll the roll from the napkin onto a baking sheet.
Make sure the roll is seam side down. Adjust it and then brush with beaten egg and sprinkle with breading.
Place the turkey and prune roll in the oven.
And after half an hour, check readiness. Turn off the heat. Wait for the roll to cool. For a side dish, you can boil potatoes, pasta or buckwheat.
Option 4: Stuffed turkey roll with prunes in the oven
The next roll is stuffed with mushrooms, prunes, eggs and herbs. We won’t tie it with threads, but wrap it in foil. Make several of these “sweets” according to the number of family members. For convenience, products are indicated for 1 serving.
Ingredients:
- 150 gr. turkeys;
- 30 gr. mushrooms;
- 8 gr. cheese;
- 3 gr. flour;
- 10 gr. carrots;
- 6 gr. Luke;
- 1 PC. prunes;
- 1 egg;
- Spices.
Step by step recipe
Using a meat grinder, make minced turkey meat.
Don't forget to add spices and raw egg to the minced meat. Place the food in a tight bag and beat it off.
Boil the eggs hard.
Chop onions, carrots and mushrooms.
Vegetables need to be sautéed in a frying pan with fat. Add flour there (spoon).
Cool the eggs in cold water and remove the shells.
Crumble the egg white, yolk and cheese.
For the filling, mix eggs, onions, cheese, mushrooms, carrots and dried apricots in one cup.
Cut a square piece of foil.
Fold a piece of gauze 4 times or take a cloth napkin. Wet it and squeeze it out.
Place ground turkey on cloth.
And on top the filling.
Lift the napkin by the edges and carefully form a roll around the filling.
Trim the resulting sausage and roll it onto a piece of foil.
Twist the edges of the foil to make a “candy”.
Bake these glossy turkey and prune rolls in the oven.
After thirty minutes, unroll one roll and check. Serve portions directly wrapped in foil on wooden trivets. You can also make one large roll. Before cooking, multiply the amount of food by servings.
Option 5: Turkey cabbage roll with prunes in the oven
You will need white cabbage and the ability to shred it. Special knives with two parallel blades or an attachment in a vegetable cutter will help you. The product with cabbage holds its shape well and turns out juicier.
Let's bake a turkey roll with prunes in the oven and serve it in jelly made from meat broth.
Ingredients:
- 300 gr. cabbage;
- 1 onion;
- 45 gr. carrots;
- 800 gr. turkey meat with bones;
- 1 tbsp. l. gelatin;
- 1 liter of water;
- 4 eggs;
- Bay leaf;
- 3 peppercorns;
- 5 pieces. dried prunes;
- 3 new packages.
Step-by-step instruction
Separate the meat from the bones.
Fill the bones with water, add spices and put on fire. You'll need some tasty broth.
Grind the turkey pulp and onion through a meat grinder twice.
Grate the carrots;
Boil three eggs;
Soak the dried prunes for ten minutes, then cut into pieces.
Check the minced meat for salt
Add one raw egg to it.
Chop the cabbage very thinly, add salt and crush it with your hands.
Stir the meat and cabbage and place in a double bag.
Beat the minced meat, that is, lift the tied bag above the table by 40 cm and throw it on the table. Repeat the movement forty times.
Take another new package. Place the minced meat on it in the shape of a square cake.
Sprinkle the surface of the flatbread with grated carrots and prunes.
Cut off the tops of the eggs.
Place the eggs along one edge of the flatbread.
Start shaping the product. Lift the edge of the bag near the eggs and carefully, without touching with your hands, throw the minced meat over the filling, and then gradually roll it up.
Roll the roll onto a baking sheet lined with foil. Check that the seam is at the bottom.
Bake turkey cabbage roll with prunes in the oven at 180 degrees.
Dilute gelatin with a glass of cold broth.
After forty minutes, the gelatin should have dissolved; gradually pour it into the hot broth and stir. (No need to bring to a boil.)
The finished roll can be eaten hot, it has the aroma of prunes and the juiciness of cabbage. But try to arrange the dish as aspic. Cut the cold roll into rings 4 cm thick.
Look how beautiful the cut with the egg turned out! Place it in the center of a serving cup and fill it with gelatin broth.
Place the cups in the refrigerator until set.
Prepare this original aspic the day before your guests arrive, so you will have time to relax. Instead of chicken eggs, you can use a dozen quail eggs. The aspic with roll is served on separate plates or on a large platter with low sides.