Turkey and Pointed Cabbage Pan with Cashew Nuts

Summary

Ingredients

• 300 g turkey breast fillet (s)
• 1 clove garlic
• 2 cm ginger
• 3 tablespoon soy sauce
• 1 teaspoon honey
• 1 pinch chili powder
• 3 tablespoon rapeseed oil
• 1 tablespoon lemon juice
• 1 head pointed cabbage, approx. 500 g
• 100 ml vegetable stock
• 100 g cashew nuts
• 0.5 ½ bunch spring onion (s)
• 1 red pepper (s)
• salt
• pepper

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Instructions

1. Cut the meat into bite-sized pieces. Peel the garlic and ginger and press them through the garlic press. Mix the soy sauce with honey, chilli, 2 tablespoons of oil, lemon juice, salt and pepper to a marinade. Mix the meat with it and leave it covered for 1 to 2 hours.
2. Cut the cabbage leaves into strips. Heat the remaining oil in a pan. Fry the marinated meat in it. Add the cabbage and the spring onions cut into rings and fry briefly. Add the rest of the marinade and the stock and let simmer, covered, for approx. 5 minutes. Season to taste with salt and pepper.
3. Roast the cashew nuts in a coated pan without fat. Cut the peppers into cubes and fold both into the turkey and pointed cabbage mixture.
4. Fragrant rice tastes good with it.