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.