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krümeltigers pointed cabbage pan with turkey breast

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Ingredients for 1 servings:

  • 300 g pointed cabbage
  • 2 tbsp tomato(s), (Pizza tomatoes) from the can
  • 4 tbsp coconut milk
  • 4 tbsp water
  • ½ tsp marjoram, dried
  • ½ tsp caraway seeds, freshly ground
  • some salt and pepper, freshly ground
  • 2 cloves garlic
  • 130 g turkey breast
  • some oil (virgin coconut oil) for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

SIS Dinner

Cut the pointed cabbage into strips. Peel and finely dice the garlic cloves. Cut the turkey breast into smaller pieces. Heat a little coconut oil in a large pan and brown the turkey thoroughly on all sides. Remove from the pan and set aside. Add all the remaining ingredients, except for the salt and pepper, to the pan. Bring to a boil, and cook with the lid on for about 25-30 minutes. You may need to add a little more water. Add the turkey just before the end of cooking. Season with salt and pepper to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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