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 and view the full Food safety at home video.