Asian Chicken and Cabbage Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ head white cabbage
- 500 g oulash, (turkey oulash)
- 1 onion (s)
- 2 chilli pepper (s), habanero, e.g. yellow + green
- 4 cloves garlic
- 1 tablespoon curry powder
- 1 tablespoon oil, (peanut oil)
- 1 cup water
- cream, (cooking cream 15%)
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Peel and cut the onion and garlic. Core the habanero pods and also cut them into small pieces.
- Mix the turkey goulash well with the curry beforehand! Cut the cabbage into small pieces.
- Heat the oil in the pan, sauté the onions and add the turkey meat, fry vigorously.
- Now add the chopped cabbage and steam it. Then add 1 cup of water and cook with the pan covered for about 20 minutes.
- Finally, stir in the sauce with the cooking cream and season with salt and pepper to taste. Finished!
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