Turkey and cabbage casserole
2 tbs olive oil
80g onion, thinly sliced
1 tbs fresh ginger, grated
2 cloves garlic, crushed
500g turkey steaks, cut into strips
400g tomatoes from the can, whole, peeled
1 tbs Vegeta Natur or similar seasoning
250g cabbage, sliced into strips
250g Savoy cabbage, cut into strips
2 tbs cider vinegar
1 tsp ground coriander
1 tsp of turmeric
¼ tsp white pepper
1 tbs sesame seeds
Sauté onion in hot olive oil, add ginger and garlic, sauté for 1 minute.
Add turkey pieces, sauté for 3-4 minutes until golden.
Add tomatoes, crush them with wooden spoon, then add water.
Stir in Vegeta Natur, bring to the boil. Reduce the heat and cook for 4-5 minutes, stirring occasionally.
Add cabbage, Savoy cabbage, vinegar, coriander, turmeric and white pepper, cover and let it simmer for about 10 minutes or until Savoy cabbage and cabbage are done.
Meanwhile lightly toast sesame seeds in a pan without oil. Sprinkled over turkey and cabbage.
Serve with cooked Basmati rice.