turkey rotkohl ragout

This is another of the few recipes that bears a date, viz., December 3, 2001, a Monday, a week and a half after a family Thanksgiving. There were still leftovers, apparently. My annotation at the time said, “An amalgamation of American, German^*, and French themes to help when you’re trying to keep the carbs down!”

Looking at the recipe now while transcribing it, I see the American and German influences, but it appears that the only French I see is in the title^*.

This being a Monday, most likely this was dinner prepared while, and eaten during, Monday Night Football^* on television.

• 1 oz olive oil
• 1 cup leftover turkey pieces, bite sized
• ½ large red onion, in rings with one side cut
• ¼ apple juice
• 1 stalk celery, diced ½”
• 2 cups chicken broth
• 1 cup dry red wine
• ½ medium red cabbage, sliced thin
• <salt> to taste.
• 4 cloves
• 10 peppercorns

Sweat the onions in olive oil 8-10 minutes until slightly browned. Put the cloves and peppercorns in a tea infusion ball. Put everything in a large enough pot and cook 30 minutes.

Remove the infusion ball and discard its contents. Drain the pot, saving the liquid for soup some later time, if desired^*|.

Plate up the drained turkey and cabbage.

Serves 2.