Instructions
Follow the steps and taste along the way.
Start cooking the potatoes
Wash the potatoes and place them in a pot. Cover with 1.5 l of water, add 2 g of salt, and bring to a boil. Cook for 18–20 minutes, until the tip of a knife slides into them easily.
Chop the cabbage and apple
While the potatoes cook, cut the cabbage into thin strips, finely chop the onion, and dice the apple. Cut the turkey breast across the grain into strips about 2 cm thick.
Braise the cabbage with the apple
Heat 15 ml of oil in a wide pan. Sauté the onion over medium heat for 2 minutes, then add the cabbage, apple, and caraway seeds and stir for another 2 minutes. Pour in the stock, cover, and braise for 8 minutes. Stir in the vinegar, mustard, 1 g of salt, and half of the black pepper; cook uncovered for another 2 minutes. The cabbage should soften but remain slightly firm.
Brown the turkey
Transfer the cabbage to a bowl and wipe out the pan. Heat the remaining 15 ml of oil. Season the turkey strips with the remaining 1 g of salt and the rest of the pepper. Cook them in a single layer for 3 minutes without stirring, then turn and cook for another 2–3 minutes, until cooked through and golden on the outside.
Finish and serve
Drain the potatoes. Chop the parsley and stir it into the cabbage. Divide the potatoes, cabbage, and turkey among plates. Taste the cabbage: the vinegar gives it the necessary tang, while the mustard adds a fuller flavor. Serve immediately while the meat is hot and the cabbage still holds its shape.
