Turkey with braised Savoy cabbage and potatoes

Ingredients

For 1 serving

• Turkey breast150 g
• Savoy cabbage250 g
• Potatoes150 g
• Onion40 g
• Fennel seeds1 g
• Vegetable broth100 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: November – February

Method

1. Remove the toughest outer leaves of the Savoy cabbage, cut out the central rib, wash the leaves and cut them into strips about 1 cm wide; peel the onion and slice it thinly.
2. Heat half the oil in a wide casserole over medium-low heat and cook the onion for 3 minutes, until translucent; add the cabbage, fennel seeds, vegetable stock and a pinch of salt, cover and braise for 20 minutes, stirring now and then.
3. Meanwhile peel the potatoes and cut them into roughly 1.5 cm dice; add them to the cabbage and cook covered for another 15 minutes, until the potatoes are tender and the cabbage is soft; add a splash of water if it gets too dry.
4. In the last few minutes season the turkey breast slices with salt and pepper, heat the remaining oil in a frying pan over medium-high heat and cook them for 3 minutes per side, until golden and cooked through.
5. Serve the turkey on top of the braised cabbage and potatoes with a grind of pepper.