Turkey Strips with Curry Sauce and Pointed Cabbage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 3 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g turkey schnitzel
For the marinade:
- 2 teaspoons olive oil
- Curry powder
- Ginger powder
- pepper
- 3 tablespoon soy sauce
Moreover:
- 200 g sweet cream
For the vegetables:
- 1 small pointed cabbage
- 1 teaspoon vegetable stock powder
- 1 teaspoon butter
- some nutmeg
- 1 bunch parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Cut turkey meat into strips and marinate in a marinade of 2 teaspoons of oil, curry, ginger, pepper and soy sauce in the refrigerator for a few hours.
- Sear the meat in a non-stick pan, pour in the cream and let it boil down.
- Quarter the pointed cabbage, remove the stalk, cut into wide strips and wash. Put dripping wet in a saucepan, season with vegetable stock powder and cook with the lid closed for a few minutes until al dente. Season to taste with 1 teaspoon butter, a little nutmeg and chopped parsley.
- Rice goes well with it.
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