Warm Red Cabbage-Turkey Salad ( Or Bowl )
A light and balanced autumn dish - and not only. You can plate it as a cosy warm salad but also as a healthy bowl.
Red cabbage has always been a classic flavorful side for stews and poultry. By shortening a little the cooking time, you keep its freshness and gentle crunch, making it both a side and a salad at once.
Although it pairs well with any grilled meat, cooking the turkey as a light stew brings convenience and flavor. The cabbage recipe is already loaded with vegetables (so we can prepare some more for the stew), and the rice benefits from a flavorful sauce.
The Recipe
Steam the cabbage
Peel and chop the onions, carrots, apples and celery. Finely slice the red cabbage.
In a thick-bottomed casserole, combine the olive oil, chopped red cabbage, apples, onion, carrots, celery, tomato juice, water, dried thyme a pinch of salt and a grind of black pepper. Bring to a boil, cover with a lid, reduce the heat, and let it steam-simmer for 25-30 minutes, until cooked but still slightly crunchy.
Cook the turkey breast
Slice the turkey breast in 1 cm thick pieces, then cut into bite-sized chunks.
In a thick-bottomed casserole, heat 1 tablespoon of olive oil with finely chopped onion. As soon as it starts to sizzle, add the turkey chunks and deglaze with white wine. Lower the heat.
Add the chopped carrots, celery and garlic, cover with water, and season with salt and pepper.
Gently simmer for about 45 minutes with the lid on, until the turkey is tender and the sauce slightly reduced.
Steam the rice
In a thick-bottomed casserole, add one part rice, three parts water and a pinch of salt.
Bring to a boil, then reduce the heat and simmer with the lid on, following the time on the package.
Once done, turn off the heat but keep the lid on until serving, as the rice will be kept warm and fluffy.
Bring it all together
Arrange the warm cabbage on the serving plates and top with the turkey chunks and vegetables.
Serve the rice on the side in a small bowl, after adding 2-3 tablespoons of the turkey sauce over.
Finish with a drizzle of lemon juice and balsamic vinegar.
Enjoy !
INGREDIENTS - for two persons or one pie
Organic or “Best you can get” !
Red cabbage - 500 grams
Apples - 200 grams
Tomato Juice -100 ml grams
Turkey breast - 300 grams
Brown rice - 100 grams
Onion - 150 grams
Carrots - 100 grams
Celery - 100 grams
Water - 100 ml
Olive oil - 20 ml
Lemon juice - 15 ml
Balsamic vinegar - 10 ml
Sea salt - 5 grams
A grind of black pepper
