Cabbage rolls stuffed with turkey in a creamy tomato sauce

Marinate the turkey breast with salt, pepper, and Borjomi mineral water for 1 hour—this will make the meat more tender—then chop it very finely. Finely chop the onion and carrot as well.

Sauté the chopped vegetables in vegetable oil, add the ground turkey, cook until fully done, and stir in the sour cream.

Season with salt and pepper to taste.

Make stuffed cabbage rolls. Parboil the napa cabbage leaves until tender so that the meat mixture can be easily wrapped in it. Place 50–60 g of the meat mixture on each cabbage leaf and roll them up.

Place them on a baking sheet lined with parchment paper, add butter and a little filtered water, and bake covered with foil for 10–12 minutes at 180 degrees, then for another 5–7 minutes uncovered, until they obtain a nice color.

Place them on a baking sheet lined with parchment paper, add butter and a little filtered water, and bake covered with foil for 10–12 minutes at 180 degrees, then for another 5–7 minutes uncovered, until they obtain a nice color.

Make the sauces. Dice the pre-roasted and peeled bell peppers, sauté them in butter with diced tomatoes and garlic, simmer briefly, and season to taste.

Demi-glace sauce. Place the bones on a baking sheet and roast at 200 °C for about 40–60 minutes until golden brown—this will give a rich flavor and color. Add coarsely chopped onions, carrots, and celery to the bones, and lightly brown for another 15–20 minutes. At the end, stir in the tomato paste.
 

Transfer everything to a large pot, cover with water, and add the spices. Bring to a gentle simmer and cook over low heat for 6–8 hours (preferably longer). Strain the broth through a sieve, discarding the bones and vegetables.

Return the liquid to the heat, add the wine, and reduce until the volume is about 2–3 times smaller—the sauce will become thick and rich. 

Green oil:

Heat the vegetable oil to 60 degrees, add the parsley, dill, basil, and arugula, and blend in a food processor, then strain through cheesecloth.

Spread the cream-tomato sauce on an oval plate, arrange the stuffed cabbage rolls on top, drizzle with demi-glace sauce, and garnish with green oil and parsley.