Fast bean and cabbage pot with turkey

Name: Fast bean and cabbage pot with turkey
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Turkey Breast; 350 g Leeks; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 2 (400 g each) Bag of 3-minute sauerkraut; 2 TEASPOONS Vegetable broth (instant); 1 TEASPOON Sambal Oelek; 1 can(s) (425 ml) Kidney beans; 1⁄2 Federation Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Turkey Breast
350 g Leeks
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
2 (400 g each) Bag of 3-minute sauerkraut
2 TEASPOONS Vegetable broth (instant)
1 TEASPOON Sambal Oelek
1 can(s) (425 ml) Kidney beans
1⁄2 Federation Parsley

Directions

1
Wash the meat, dab dry, dice. Clean, wash and cut leek into rings. Peel and chop the onion. Heat oil in a frying pan. Brown the meat well in it. Season with salt and pepper.
2
Fry the onion and leek briefly. Add the sauerkraut and sauté briefly. Deglaze with 1⁄2 l water. Stir in broth and Sambal Oelek, bring to the boil, cover and stew for about 10 minutes.
3
Rinse the beans and let them drain. Stir in, cook for about 5 minutes. Season with salt, pepper and sugar. Wash and chop the parsley and sprinkle over it. Served with: farmhouse bread.