Warm Turkey Cabbage Salad

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Warm Turkey Cabbage Salad

Recipe by Janet McKenzie, NDCourse: MainDifficulty: Medium
Servings

1

servings
Prep time

30

minutes
Cooking time

15

minutes

Ingredients

  • 4 oz cooked ground or chopped turkey

  • 1 tbsp extra virgin olive oil

  • ½ cup broccoli florets

  • ½ cup slice raw sweet and red pepper

  • 1 tbsp balsamic vinegar

  • 1 tsp minced garlic

  • ½ tsp ground sage

  • ½ tsp dried basil

  • ¼ tsp paprika

  • 1 cup shredded cabbage

  • ½ tsp Worcestershire sauce

  • 1 tbsp tomato paste

  • ¼ tsp dried tarragon

  • ¼ tsp dried parsley

  • ¼ tsp turmeric powder

  • ¼ tsp dried dill weed

Directions

  • Combine ½ the oil and vinegar, broccoli, cauliflower, peppers strings, Worcestershire sauce, minced garlic, tomato paste, water and other spices in a non-stick pan.
  • Cook until vegetables are tender. Add turkey, cover and simmer for 5 minutes until mixture is hot, stirring occasionally to blend flavours.
  • Combine ½ the oil and vinegar in a bowl and whisk until blended. Add cabbage and toss to coat completely. Arrange shredded cabbage on a large plate.
  • Top with turkey and vegetables. Season to taste.

Notes

  • Change things up by using whole cabbage leaves as wraps instead of a bed of shredded cabbage. Wash and trim the leaves, then microwave on high briefly to soften them for folding.