John Myers
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Spicy Cabbage Meat with Turkey
The perfect spicy cabbage meat with turkey recipe with a picture and simple step-by-step instructions.
- 1 kilogram Sauerkraut
- 1 size Onion red
- 500 g Turkey breast
- 500 ml Vegetable broth
- 500 ml Oil for roasting
- 3 tablespoon Sweet paprika
- 1 Bay leaf
- 2 tablespoon Maple syrup
- 2 tablespoon Tomato paste concentrated three times
- 1 tablespoon Sour cream
- 4 tablespoon Brunch peppers
- 1 teaspoon Chili sweet and sour sauce
preparation
- Drain the sauerkraut in a colander – cut the onion into fine cubes – cut the turkey meat into coarse cubes and put it back in the fridge (the turkey only needs about 10 minutes to cook, so I fry the turkey cubes separately later so that they stay juicy and they become whole at the end mixed with the herb
preparation
- Roast the onions in hot oil – add the drained sauerkraut – roast them briefly – add paprika powder and stir in well – then pour in the soup – add bay leaf, maple syrup and tomato paste – cover and cook on a low heat for about 30 minutes
- Take the turkey cubes out of the refrigerator and season with salt and pepper – then fry in hot oil – add some soup and cook on a low heat for about 10 minutes – then add the brunch paprika – stir well and add to the cabbage – mix well – then add the sour cream and season the whole thing sweet and hot with chilli sauce
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