Spelt thyme mlinci, red cabbage with apples and cloves and turkey breast stuffed with dried plums are the perfect Autumn combination to celebrate must turning into wine.
Place all ingredients in a large bowl and knead into soft dough. Divide into four balls and roll each one out to about 2 or 3 mm thick. Place on a baking tray with baking paper and bake for 15 minutes or until bubbles start to form and turn slightly brown-ish (turn the heat up to 220 degrees Celsius for the last 4 minutes).
Let cool completely, then break into small pieces and store.
When ready to serve, pour warm vegetable stock over mlinci and let sit. Drain any extra liquid and serve.
Red Cabbage
Slice the cabbage in desired sized pieces and cover with some lemon juice. Peel and grate the apple and cover with remaining lemon juice.
In a medium pan with olive oil, cook the onions until translucent. Pour over some vegetable stock and add the cabbage. Season with salt and cloves and cover.
After 10 minutes, add the apples and cook for additional 10 minutes or longer, if you want the cabbage to be less crunchy.
Stuffed Turkey Breast
Using a knife, cut a whole in the meat to form a pocket for the plums. Stuff with dried plums and seal with toothpicks.
In a medium pan girll the meat on some olive oil on both sides. The time of grilling depends on the thicknes of your fillet.
Serving
Slice the meat into 1 cm thick strips and serve with soft mlinci and warm sweet red cabbage. And of course some wine!