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Spicy Cabbage Meat with Turkey

5 from 6 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 72 kcal

Ingredients
 

  • 1 kg Sauerkraut
  • 1 large Red Onion
  • 500 g Turkey breast
  • 500 ml Vegetable broth
  • 500 ml Oil for roasting
  • 3 tbsp Sweet paprika
  • 1 Bay leaf
  • 2 tbsp Maple syrup
  • 2 tbsp Tomato paste concentrated three times
  • 1 tbsp Sour cream
  • 4 tbsp Brunch peppers
  • 1 tsp Chili sweet and sour sauce

Instructions
 

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

Nutrition

Serving: 100gCalories: 72kcalCarbohydrates: 4.6gProtein: 6.6gFat: 2.8g
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Written by John Myers

Professional Chef with 25 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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