Leave room in the pan
Use a frying pan about 28 cm across. If the meat is crowded, brown it in two batches in step 2.
German inspired Recipe
Turkey and savoy cabbage skillet with red pepper
This autumn skillet combines turkey breast, savoy cabbage and red pepper. The turkey is browned first, then cooked through with the vegetables and finished with a small amount of sour cream.
Total time
35 min
Calories
442 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Brown first, then cook all the way through
A large frying pan helps brown the turkey strips quickly. The meat then returns to the braised vegetables to finish cooking. Do not rely on the clock alone: check the safe internal temperature with a meat thermometer.
Quick Dinners
Meat
Autumn Recipes
Vegetables
Recipe
Turkey and savoy cabbage skillet with red pepper
Turkey strips and tender savoy cabbage cook with red pepper in one pan. Sour cream rounds off the sauce at the end.
Ingredients
2 servings
Method
-
1
Cut the ingredients
Cut the savoy cabbage into 1 cm ribbons, the pepper into narrow strips and the onion into small dice. Cut the turkey breast into strips about 1 cm thick on a separate board. Do not wash raw poultry; clean your hands and utensils thoroughly afterwards.
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2
Brown the turkey
Heat half the oil in a large frying pan. Brown the turkey strips on all sides over medium-high heat for about 4 minutes. Transfer to a separate plate; they will finish cooking later.
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3
Braise the vegetables
Add the remaining oil to the same pan. Fry the onion and pepper for 3 minutes. Add the cabbage, paprika, salt and pepper. Pour in the stock, cover and braise over medium heat for 8 minutes.
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4
Cook the meat through
Return the turkey and any juices to the pan. Cook covered for about 5 minutes, until all parts of the meat have reached at least 70 °C for 2 minutes. Check with a suitable meat thermometer; cook longer if needed.
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5
Finish the sauce
Remove the pan from the heat. Stir in the sour cream and season with salt and pepper. Divide between two plates and serve immediately.
Kitchen know-how
Tips for Turkey and savoy cabbage skillet with red pepper
Gentle residual heat
Stir in the sour cream only after the meat is fully cooked. Vigorous boiling can split the sauce.
Variations
How to adapt this recipe
Replace the 300 g turkey breast with 300 g chicken breast. Keep the same safe internal temperature and holding time.
Replace the sour cream with 80 ml unsweetened oat cooking cream; the sauce will be a little milder and thinner.
Nutrition per serving
442kcal
16.2 gCarbohydrates
43.8 gProtein
20.5 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Turkey and savoy cabbage skillet with red pepper
Yes. Slice it very finely and, if necessary, braise the vegetables for a few minutes longer before returning the turkey to the pan.
No. Strip thickness and stove output affect the timing. All parts of the meat must reach at least 70 °C for 2 minutes.
Stir in the sour cream only after the turkey is fully cooked and the pan has been removed from the heat. Vigorous boiling after adding it can split the sauce.
An overcrowded pan makes the meat cook in its released juices rather than brown. Use a large frying pan and brown the strips in two batches if needed.
Keep cooking