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.