♥︎Turkey with pointed cabbage & ginger

For ➋ 

piece of ginger root (approx. 1 cm), grated 

2 tbs sherry (or mirin) 

2 tbs soy sauce 

1 ts sambal 

1 ts lemon juice 

200 g turkey fillet 

500 g pointed cabbage 

1 small yellow pepper 

2 balls of ginger (e.g. sushi ginger) 

1 tbs oil 

1 clove of garlic 

½ orange juice 

salt & pepper 

Peel the piece of ginger root and grate it finely. Make a marinade of the ginger root, the sherry (or mirin), the soy sauce, the sambal and the lemon juice. Cut the turkey fillet into cubes. Marinate the meat in the mixture for 1 h in the refrigerator. 

Clean the pointed cabbage and cut the pointed cabbage into strips. Clean the pepper and cut into cubes. Cut the ginger into small pieces. 

Heat the oil in a wok and stir-fry the turkey in it for a few m until brown. 

Squeeze the garlic clove over it. Add the bell pepper, pointed cabbage, ginger and orange juice and stir fry the dish for another 8 m until done. Season the dish with salt and pepper.

Roasted pointed cabbage

For ➍

1 pointed cabbage (+/- 500 g)

4 tbs olive oil

2 tbs mustard

1 tbs lemon juice

pinch of salt

75 g grated Emmenthal

handful of pine nuts *

 

Preheat the  oven to 180 ° C.  Grease an oven dish.

Make a dressing with olive oil, mustard, lemon juice and salt.

Cut the pointed cabbage in half lengthwise and cut in half so that you get nice pointed quarters. Remove unsightly leaves and the hard core.

Coat the quarters with the dressing, use your hands or a brush to get it between the leaves as much as possible. Place the pointed cabbage in the oven dish and grate cheese over it.

Bake the cabbage quarters 30 m in the oven or until done and the cheese is crispy. Put if necessary 5 m per quarter in the microwave.

Roast pine nuts or other nuts or seeds of your choice briefly in a dry frying pan and chop roughly.

Sprinkle the roasted seeds, nuts or seeds over the cabbage just before serving. Serve with chicken meat balls as a main course.

*optionally