Delicious stewed cabbage with turkey. Braised cabbage with turkey
As we said in the previous article (or rather, in the recipe for Turkey Cutlets), in the summer you don’t want to stand at the stove for a long time, but you want lunch to always be tasty and nutritious. One of these saving recipes is stewed cabbage with turkey - it can be eaten hot or cold. In the heat, this dish perfectly saturates, while not burdening the body.
Ingredients:
- Turkey fillet - 700 grams
- head of young cabbage
- Carrots - 2 large pieces
- - 1 tablespoon
- Olive oil or ghee - 4 tablespoons
- Water (boiling water) - 150 ml
- Salt - to taste
Cooking:
1. Dry the turkey fillet with a paper towel before cooking so that there is no excess moisture (no need to wash the meat). Cut the turkey fillet into arbitrary pieces 1.5-2 centimeters in size.
2. Peel the carrots, cut into semicircles.
3. Cabbage cut into medium pieces.
4. Heat the oil in a deep frying pan and fry the pieces of meat over medium heat until half cooked, stirring occasionally with a spatula.
5. While the meat is fried, prepare the seasoning: it will work well for our stewed cabbage.
6. It contains only natural ingredients, selected in such a way that any dish - meat, fish or vegetable - is transformed if this seasoning is added to it.
7. When the meat has become light on all sides, add chopped carrots and a tablespoon to the pan. Pour 150 ml of boiling water into the pan and cover the pan with a lid. Stew the meat with carrots over low heat for 5 minutes.
8. After 5 minutes, add chopped cabbage to the meat with carrots and salt it.
9. If suddenly all the ingredients do not fit into your pan (namely, this happened to our dish during cooking - oops!) - it's okay! Simply transfer the dish from the pan to a larger container, such as a saucepan.
10. Cover the cabbage with a lid and simmer over low heat for half an hour. In 30 minutes, a light summer dish rich in fiber and protein will be waiting for you.
Bon Appetit!
Tell friends!
Today it was necessary to quickly build something tasty with low cholesterol content, my mother was recently released from the hospital and strictly ordered to follow a diet. I must say that my mother prefers lamb in different forms to all dishes, it is very problematic to feed her with dietary food. Whoever has the same problem, I recommend - an easy-to-prepare, tasty and satisfying dish, with a meager amount of animal fats, which completely satisfied my capricious mother.
Composition:
- Turkey fillet - 400 grams
- Young white cabbage - 800 grams
- Onion - 1 piece
- Garlic - 3 cloves
- Carrots - 1 piece
- Sweet pepper - 1/2 large pepper
- Tomato paste - 1 tablespoon
- Black olives - 15 pieces
- Dried spicy greens - dill, basil, cilantro, parsley, celery, marjoram - 2 tablespoons
- Black pepper, red hot pepper - 1/2 teaspoon each(optional)
- Olive oil - 2-3 tablespoons
- Green onions (fresh herbs) for garnish
How to cook a simple dietary and delicious lunch - stewed turkey with cabbage, vegetables and olives
Black olives can be replaced with green olives, capers or pickles, turkey can easily be replaced with chicken fillet, herbs and spices can be safely changed to those that you are used to and that your family loves. If you need to minimize not only the content of animal fats, but also calories - exclude vegetable oil and stew turkey and vegetables with the addition of water. Cut the turkey fillet into small pieces.
prepared turkey Heat vegetable oil in a heavy bottomed saucepan and cook the turkey, stirring, until the meat turns white.
Simmer a turkey in vegetable oil Finely chop the onion, chop the garlic, grate the carrots on a coarse grater. The dish will look much more elegant if the carrots are cut into circles, the onions are cut into half rings, but I was in a hurry!
Prepared onions, garlic and carrots Add to turkey and simmer, stirring for about 10 minutes.
Cut into strips sweet, can be frozen, from winter preparations, in this dish this will not really affect the final result.
prepared pepper Add pepper to the turkey with vegetables, mix and continue to simmer over medium heat.
Shred the cabbage.
prepared cabbage Slightly mash the cabbage, put it in a saucepan, mix with the turkey and other vegetables.
Sprinkle with herbs, add salt, pepper, mix, cover and simmer over medium heat.
Add salt, pepper, herbs Chop green onions and black olives.
Prepared green onions and olives When the cabbage becomes soft, put the olives, mix and add a tablespoon of tomato or peeled and finely chopped tomato.
Put a frying pan or saucepan on the fire, pour vegetable oil on the bottom and let it heat up. During this time, peel the onion from the husk and cut it into rings or half rings. Place the onion slices in the pan to fry.
While the onion is frying, rinse the turkey fillet well under running water, cut off the excess films, and cut the meat itself into portioned pieces (approximately 2-3 cm in size). Place the turkey pieces in the skillet and stir in the onions.
From time to time, stir the meat with onions in the pan with a spatula. In the meantime, chop the head of cabbage with a knife and remember these pieces with your hands so that the cabbage can release the juice and become more tender. Place cabbage in skillet and stir in other ingredients.
Add salt and balsamic vinegar: it will give a pleasant sour "note".
In a separate bowl (bowl or mug), stir the tomato paste with water to make a tomato filling. Pour this liquid into the pan and mix well.
Add black peppercorns and bay leaf, stir and cover. Let the dish simmer over low heat. Well, do not forget to lift the lid from time to time and stir the ingredients so that they do not stick to the bottom of the dish. In total, the extinguishing will take approximately 40 minutes. Taste the dish. If needed, add some salt or your favorite seasoning.
Young cabbage with turkey is ready. This dish should be served hot. Well, the best addition to it would be a slice of bread or even a cheese sandwich. Bon Appetit!
First, let's prepare all the ingredients. We wash the vegetables under warm water, peel, peel, rinse the meat in the same way, peel the bones and skin (if you do not use fillets).
Cut the tomatoes and onions into small cubes, pepper and carrots into thin strips. If there are no fresh tomatoes at hand, then use tomatoes in their own juice - a good alternative. Next, we disassemble the cauliflower into inflorescences, if the family does not like the taste of cabbage, then you can cut it into small pieces, so it will be invisible, and the dish will not lose its benefits. I prefer big chunks.
Dry the meat with paper towels and cut into medium pieces.
Note: All vegetables can be fried in one large frying pan, perhaps it will be even more convenient for you, but I use two medium frying pans. In a frying pan, over low heat, heat 1-2 tablespoons of vegetable oil. Throw in the onions, carrots, and red peppers. Fry the vegetables until the onions are light golden and the carrots are barely perceptible. Fry for approximately 10-15 minutes.
At this time, in another pan, over high heat, heat 1 tbsp. l. oil, spread the meat and fry until it brightens, about 5 minutes. Thus, the turkey will not have time to "highlight" the juices and remain very tender and juicy. After the time has elapsed, add cabbage, salt, your favorite spices to the meat and stir gently. We simmer everything for about 4 - 5 minutes. If you cook in one pan, then the sequence is about the same: after 15 minutes of stewing vegetables, turn up the heat to the maximum, add turkey meat (fry for 5 minutes), then plus cabbage, tomatoes and spices.
Cover with a lid if it is without a plastic handle or tighten the cauldron with foil. If there are pots for the oven, you can safely use them. But in this case, put them in the oven that has not yet been heated. We send the dish to the oven for 40 minutes. 180 -190 °C. After the time has elapsed, remove the lid / remove the foil and leave in the oven for another 10 minutes so that the meat and vegetables are slightly browned.
