Turkey fillet with cauliflower. Stewed cabbage with turkey in a slow cooker How to stew cabbage in a frying pan with turkey

A multicooker undoubtedly helps us a lot in everyday life when preparing delicious, simple and healthy dishes. Today I tried cooking it in the slow cooker with turkey. The dish turns out to be dietary and healthy. The main job is to cut all the ingredients for stewing; the rest of the work will be done for us by the multicooker. There is no need to fry anything, stir the food so as not to burn, about everything below.

Ingredients for the recipe for “stewed cabbage with turkey in a slow cooker”:

Cabbage 1 kg
Turkey breast 500 grams
Onion 2 pcs
Bell pepper 2 pieces
Carrots 2 pcs
Potatoes 1 piece
Spices to taste
Salt to taste

How to cook stewed cabbage in a slow cooker

Peel and cut all vegetables for cooking. Cut the onion, bell pepper and potatoes into strips. Grate the carrots on a coarse grater. Turkey meat, cut into small pieces.
You can use chicken instead of turkey. Shred the cabbage into strips.

If you cook cabbage with beef or pork, you will need to simmer the meat with onions and 2 tablespoons of vegetable oil before adding the vegetables. Setting the stewing program for 30 minutes. Since we are cooking with turkey, we skip this step.

All ingredients are prepared, now put everything in a slow cooker, mix, salt and pepper, season with spices.
I added 1/3 cup of water, I was afraid that there would be little juice from the vegetables and the cabbage might burn. Close the multicooker lid and set the stewing program for 30 minutes.
After the specified time, the multicooker will signal that the dish is ready. During this time, all ingredients will be ready and will not be overcooked. Open the lid and stir the cabbage.
As you can see, there is nothing difficult in preparing stewed cabbage; even a child can do it. It turned out to be a delicious dietary dish, without a gram of fat. Those on a strict diet should exclude or replace potatoes from the ingredients.

As we already said in the previous article (or rather, in the Turkey Cutlets recipe), in the summer you don’t want to stand at the stove for a long time, but you want your lunch to always be tasty and nutritious. One of these life-saving recipes is stewed cabbage with turkey - it can be eaten hot or cold. In hot weather, this dish satisfies perfectly without putting a strain on the body.

Ingredients:

Turkey fillet - 700 grams
Head of young cabbage
Carrots - 2 large pieces
- 1 tablespoon
Olive or ghee oil - 4 tablespoons
Water (boiling water) - 150 ml
Salt - to taste

Cooking:

1. Before cooking, dry the turkey fillet with a paper towel to remove excess moisture (no need to wash the meat). Cut the turkey fillet into arbitrary pieces 1.5-2 centimeters in size.

2. Peel the carrots and cut into half circles.

3. Cut the cabbage into medium pieces.

4. Heat the oil in a deep frying pan and fry the pieces of meat over medium heat until half cooked, stirring occasionally with a spatula.

5. While the meat is fried, prepare the seasoning: it will work well for our stewed cabbage.

6. It contains only natural ingredients, selected in such a way that any dish - meat, fish or vegetable - is transformed if this seasoning is added to it.

7. When the meat has become light on all sides, add chopped carrots and a tablespoon to the pan. Pour 150 ml of boiling water into the frying pan and cover the frying pan with a lid. Simmer the meat and carrots over low heat for 5 minutes.

8. After 5 minutes, add chopped cabbage to the meat and carrots and salt it.

9. If suddenly all the ingredients do not fit into your frying pan (and this is exactly what happened to our dish during cooking - oops!) - no problem! Simply transfer the dish from the frying pan to a larger container, such as a saucepan.

10. Cover the cabbage with a lid and simmer over low heat for half an hour. In 30 minutes you will have a light summer dish rich in fiber and protein.

Bon appetit!

Tell friends!

Today I needed to quickly create something tasty and low in cholesterol; my mother had recently been discharged from the hospital and was strictly ordered to follow a diet. I must say that my mother prefers lamb in different forms to all dishes; feeding her diet food is very problematic. I recommend it to anyone who has the same problem - an easy-to-prepare, tasty and satisfying dish, with a tiny amount of animal fat, which completely satisfied my capricious mother.

Compound:

Turkey fillet - 400 grams
Young white cabbage - 800 grams
Onion - 1 piece
Garlic - 3 cloves
Carrots - 1 piece
Sweet pepper - 1/2 large pepper
Tomato paste - 1 tablespoon
Black olives - 15 pieces
Dried spicy herbs - dill, basil, cilantro, parsley, celery, marjoram - 2 tablespoons
Black pepper, red hot pepper - 1/2 teaspoon each(optional)
Olive oil - 2-3 tablespoons
Green onions (fresh herbs) for garnish

How to cook a simple healthy and tasty lunch - turkey stew with cabbage, vegetables and olives

Black olives can be replaced with green olives, capers or pickles, turkey can easily be replaced with chicken fillet, feel free to change herbs and spices to those that you are used to and that your family loves. If you need to minimize not only the content of animal fats, but also calories, exclude vegetable oil and stew the turkey and vegetables with the addition of water. Cut the turkey fillet into small pieces.

Prepared turkey

Heat vegetable oil in a saucepan with a thick bottom and cook the turkey, stirring until the meat turns white.

Stew turkey in vegetable oil

Finely chop the onion, chop the garlic, grate the carrots on a coarse grater. The dish will look much more elegant if you cut the carrots into circles and the onions into half rings, but I was in a hurry!

Prepared onions, garlic and carrots

Add to turkey and simmer, stirring for about 10 minutes.

Cut the sweet into strips, it can be frozen, from winter preparations; in this dish it will not greatly affect the final result.

Prepared pepper

Add the pepper to the turkey with vegetables, stir and continue to simmer over medium heat.

Shred the cabbage.

Prepared cabbage

Lightly mash the cabbage, place in a saucepan, and mix with turkey and other vegetables.

Sprinkle with herbs, add salt and pepper, stir, cover and simmer over medium heat.

Add salt, pepper, herbs

Chop green onions and black olives.

Prepared green onions and olives

When the cabbage becomes soft, add the olives, stir and add a tablespoon of tomato or peeled and finely chopped tomato.

First, prepare all the ingredients. We wash the vegetables under warm water, remove peels and husks, wash the meat in the same way, remove bones and skin (if you are not using fillets).

Cut tomatoes and onions into small cubes, peppers and carrots into thin strips. If you don’t have fresh tomatoes on hand, then using tomatoes in their own juice is a good alternative. Next, we separate the cauliflower into inflorescences. If the family doesn’t like the taste of cabbage, then you can cut it into small pieces, so it will be invisible, and the dish will not lose its benefits. I prefer big pieces.

Dry the meat with paper towels and cut into medium pieces.

Note: All vegetables can be fried in one large frying pan, perhaps it will be even more convenient for you, but I use two medium frying pans. In a frying pan, over low heat, heat 1-2 tablespoons of vegetable oil. Add onions, carrots, and red peppers. Fry the vegetables until the onions are lightly golden and the carrots are barely soft. Fry for about 10-15 minutes.

At this time, in another frying pan, over high heat, heat 1 tbsp. l. oil, add the meat and fry until it turns light, about 5 minutes. This way the turkey will not have time to “release” its juices and will remain very tender and juicy. After the time has passed, add cabbage, salt, and your favorite spices to the meat and stir gently. Simmer everything for about 4 - 5 minutes. If you cook in one frying pan, then the sequence is approximately the same: after 15 minutes of simmering the vegetables, turn up the heat to maximum, add turkey meat (fry for 5 minutes), then plus cabbage, tomatoes and spices.

Cover with a lid if it does not have a plastic handle or tighten the cauldron with foil. If you have oven-safe pots, feel free to use them. But in this case, put them in a not yet preheated oven. Place the dish in the oven for 40 minutes. 180 -190 °C. After the time has passed, remove the lid/remove the foil and leave in the oven for another 10 minutes so that the meat and vegetables brown a little.

Place a frying pan or saucepan on the fire, pour vegetable oil into the bottom and leave to heat. During this time, peel the onion and cut it into rings or half rings. Place the onion pieces in the pan to fry.

While the onion is frying, rinse the turkey fillet well under running water, cut off excess films, and cut the meat itself into portioned pieces (about 2-3 cm in size). Place the turkey pieces in the pan and stir in the onions.

From time to time, stir the meat and onions in the pan with a spatula. In the meantime, chop the head of cabbage with a knife and crush these pieces with your hands so that the cabbage can release juice and become more tender. Place the cabbage in the pan and stir with the other ingredients.

Add salt and balsamic vinegar: it will add a pleasant sour “note”.

In a separate vessel (bowl or mug), stir the tomato paste with water to form a tomato sauce. Pour this liquid into the pan and stir well.

Add black peppercorns and bay leaf, stir and cover. Let the dish simmer over low heat. Well, don’t forget to lift the lid from time to time and stir the ingredients so that they don’t stick to the bottom of the vessel. In total, it will take approximately 40 minutes to simmer. Taste the dish. If necessary, add a little salt or your favorite seasoning.

Young cabbage with turkey is ready. This dish should be served hot. Well, the best addition to it would be a slice of bread or even a sandwich with cheese. Bon appetit!