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Turkey strips with curry sauce and pointed cabbage

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Ingredients for 2 servings:

  • 250 g turkey schnitzel
  • 2 tsp olive oil
  • curry powder
  • Ginger powder
  • pepper
  • 3 tbsp soy sauce
  • 200 g sweet cream
  • 1 small pointed cabbage
  • 1 tsp vegetable stock powder
  • 1 tsp butter
  • some nutmeg
  • 1 bunch parsley, flat-leaf, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 45 minutes

Cut the turkey into strips and marinate in a marinade made from 2 teaspoons of oil, curry, ginger, pepper, and soy sauce in the refrigerator for a few hours. Brown the meat in a non-stick pan, add the cream, and reduce. Quarter the pointed cabbage, remove the stalk, cut into wide strips, and wash. Place it in a saucepan while still wet, season with vegetable stock, and simmer with the lid on for a few minutes until al dente. Season to taste with 1 teaspoon of butter, a little nutmeg, and chopped parsley. Serve with rice.

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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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