Turkey and pointed cabbage pan with cashew nuts

Ingredients for 4 servings:

• 300 g turkey breast fillet(s)
• 1 clove(s) garlic
• 2 cm ginger
• 3 tbsp soy sauce
• 1 tsp honey
• 1 pinch of chili powder
• 3 tbsp rapeseed oil
• 1 tbsp lemon juice
• 1 head of pointed cabbage, approx. 500 g
• 100 ml vegetable stock
• 100 g cashew nuts
• ½ bunch of spring onions
• 1 red bell pepper(s)
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

Marinating gives it an interesting turkey flavor with a spicy note.

Cut the meat into bite-sized pieces. Peel the garlic and ginger and press them through a garlic press. Mix the soy sauce with honey, chili, 2 tablespoons of oil, lemon juice, salt, and pepper to make a marinade. Mix the meat with the marinade and let it marinate, covered, for 1 to 2 hours. Cut the cabbage leaves into strips. Heat the remaining oil in a pan. Brown the marinated meat. Add the cabbage and the sliced ​​spring onions and fry briefly. Add the remaining marinade and the stock, cover, and simmer for about 5 minutes. Season with salt and pepper. Roast the cashews in a non-stick pan without fat. Dice the bell peppers and stir both into the turkey and pointed cabbage mixture. Serve with fragrant rice.