Cabbage pot with turkey
easy
180 mins
180 mins
Ingredients
- 7-10 Tbsp - 1 white cabbage (approx. 1,5 kg)
- 7-10 Tbsp - 3 medium sized onions
- 7-10 Tbsp - 3-4 garlic cloves
- 7-10 Tbsp - 1,75 kg Turkey thigh (boneless)
- 7-10 Tbsp - 10 slices of breakfast bacon
- 7-10 Tbsp - 2-3 tablespoons of oil
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - One go. tsp dried thyme
- 7-10 Tbsp - 500 g carrots
- 7-10 Tbsp - 1,5 kg potatoes
- 7-10 Tbsp - 2-3 bay leaves
- 7-10 Tbsp - 3 tablespoons chicken broth (or homemade broth)
- 7-10 Tbsp - 1 bunch of parsley
- 7-10 Tbsp - 400 g sour cream
Directions
- 1
Clean, wash and quarter the cabbage and cut it into wide strips from the stalk. Peel and chop the onions. Peel garlic and chop finely. Wash the meat, dab dry and cut into large cubes.
- 2
Fry the bacon in a large casserole until crispy. Take out and let cool down on kitchen paper. Heat the oil in the bacon fat. Brown the meat in it in portions all around. Season with salt and pepper and take out.
- 3
Stew cabbage, onions and garlic in hot frying fat for about 15 minutes, turning occasionally. Season with salt, pepper and thyme.
- 4
Peel and wash the carrots and potatoes and slice them into thin slices. Mix with salt and pepper. Add the meat and bay leaf to the cabbage. Dissolve stock in approx. 2 l hot water, pour over.
- 5
Cover and cook in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 1⁄2 hours. Then remove the lid and continue cooking for approx. 30 minutes.
- 6
Wash parsley, shake dry and chop finely. 1⁄3 Mix with sour cream. Coarsely crumble the bacon, mix with the rest of the parsley. Before.
- 7
spread on the casserole dish when serving. Add dip. Drink tip: beer, e.g. a strong Pils.
Nutrition Facts
610 kcal
37 g
24 g
58 g
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