Red cabbage and honey turkey fricassee recipe

  • Serves 4
  • 25 mins to prepare and 2 hrs 20 mins to cook
  • 445 calories / serving
  • Healthy
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Place the shredded red cabbage in a large, heavy-based saucepan. Pour in the red wine vinegar and add the sugar, stick of cinnamon, bay leaf and some seasoning. Cover the saucepan with a lid and cook over a low heat.

Cook gently for 2 hours, stirring the cabbage from time to time. Remove from the heat after 2 hours; the cabbage should be soft and deep purple in colour.

Heat the olive oil in a large frying pan over a moderate heat until hot. Stir-fry the turkey strips with some seasoning for 6-8 minutes until they are lightly golden. Add the honey and continue to cook the turkey over a reduced heat for a further 4-5 minutes until cooked through and glazed, with no pink showing.

Reheat the cabbage if necessary and spoon into serving bowl. Top with the turkey and garnish with a sprig of chervil before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 red cabbage, shredded
  • 100ml red wine vinegar
  • 4tbsp soft light brown sugar
  • 1 stick cinnamon
  • 1 bay leaf
  • 50ml olive oil
  • 2 turkey breasts, cut into strips
  • 2tbsp honey
  • sprigs of chervil, to garnish
  • salt
  • pepper
  • Energy 1870kj 445kcal 22%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 45g 50%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 45g Protein 37.9g Fibre 3.3g


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