Buttered Cabbage & Balsamic Glazed Turkey

I had half a cabbage to get rid of.. and didn't want to eat cabbage soup- so I thought outside the box.. sort of.  This makes enough for two, with some leftover buttery cabbage.

Buttered Cabbage & Balsamic Glazed Turkey

Category:  Dinner, Complete Meal

Frenchman Rating:  6/10
Comments: "Needs more flavor in the turkey, maybe a 'brining' process before, or even more red wine for more sauce.  The cabbage was just fabulous, great flavor and simple- more butter at the end would make it even more delicious.  I like the carrots being chunky."



Cost per Serving:  Buttery Cabbage = €.60 cents a serving;  Balsamic Glazed Turkey = €1.51 a serving... TOTAL COST:  €2.11 per serving!

Ingredients for the Buttery Cabbage

• 1/2 green cabbage chopped thin, resembling straw
• 3 medium sized carrots, cleaned, scraped and chopped into cubes
• 1 tbsp olive oil
• 2 tbsp butter
• salt & pepper to taste

Ingredients for the turkey

• 2 medium cuts of 'dinde escalope'

• Paper Towels

• 1/4 cup Balsamic Vinegar 

• 1/4 cup red cooking wine 

• Salt & Pepper to taste

Directions

1. Begin by heating the oil in a wok or large pan to medium high, add in the butter and then toss in the cabbage little bits at a time.  Reduce heat to medium, add in the chopped carrots.
2. Cover the cabbage after adding a bit of salt, stirring, and... well let it hang out for awhile ON MED-LOW.
3. While the cabbage is cooking, about 10 minutes after it started.. take the turkey and pat dry with the paper towels.  Set aside.
4. Heat a pan to a very high heat, important to sear the meat.  Once heated, lay it down, salt & pepper the side not against the pan, leave for about 1 to 2 minutes.
5. Check the cabbage, stir it around a bit, add some more seasonings... cover again.
6. Turn the turkey over, salt & pepper again... leave for about 1 minute, then pour in the balsamic and lower the heat... medium should do.
7. Allow this to cook for another 2-3 minutes, turn off the heat and cover to keep hot.
8. By now the cabbage has cooked for about 16-21 minutes, so it should be tender.. plate with the turkey, pour the sauce over the meat.. and VOILA!

Essum ut vivas, bon appetit!