Turkey ragout in basil sauce with pointed cabbage, tomatoes and peas with ribbon noodles

Name: Turkey ragout in basil sauce with pointed cabbage, tomatoes and peas with ribbon noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g frozen peas; 200 g Tomatoes; 200 g Pointed cabbage; 600 g Turkey Breast; 2 TABLESPOONS Sunflower oil; 2 TABLESPOONS Flour; 500 ml Vegetable broth (instant); 6 Stem(s) Basil; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g ribbon noodles

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g frozen peas
200 g Tomatoes
200 g Pointed cabbage
600 g Turkey Breast
2 TABLESPOONS Sunflower oil
2 TABLESPOONS Flour
500 ml Vegetable broth (instant)
6 Stem(s) Basil
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g ribbon noodles

Directions

1
Defrost peas at room temperature. Wash, clean and dice the tomatoes. Clean, wash and cut cabbage into strips. Wash meat, dab dry and cut into strips.
2
Heat the oil in a pan. Fry the meat for approx. 6 minutes, turning it over. After 4 minutes add peas and cabbage. Dust with flour and pour on broth. Bring to the boil and simmer for about 4 minutes. Wash basil, shake dry, pluck leaves from stalks and chop except for a little bit for garnishing.
3
Refine the shredded meat with cream, season with salt, pepper and basil. Add tomatoes, fold in and carefully warm up in the hot ragout. Inz
4
Arrange noodles and ragout on plates and garnish with basil.