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Turkey and Braised Cabbage
with Horseradish Smashed Potatoes
Fragrant, roasted turkey breast served atop braised red cabbage and apple, plus a pile of creamy mashed potatoes alongside, makes this dish the definition of comfort food.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
226 g
Red Cabbage, shredded
1 unit(s)
Gala Apple
1 unit(s)
Yellow Onion
1 tbsp
Red Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
1 tbsp
Brown Sugar
2 tbsp
Creamy Horseradish Sauce
(Contains Egg, Mustard, Sulphites May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Milk)
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
7 g
Parsley
2 unit(s)
Russet Potato
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl).
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until potatoes are fork-tender, 10-12 min.
- Drain and return to the same pot, off heat.
- Meanwhile, heat a large pot over medium heat.
- While the pot heats, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
- Add onions. Cook, stirring often, until softened, 2-3 min.
- Add cabbage, vinegar, brown sugar and 1/2 cup (3/4 cup) water, then season with salt and pepper. Cover and bring to a simmer.
- Once simmering, cook, stirring occasionally, until cabbage is tender-crisp, 13-15 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats,
- Pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board.
- Season with salt and half the Pastrami Spice Blend (use all for 4 ppl).
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Pan-fry until golden-brown, 1-2 min per side.
- Arrange on a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**
- Meanwhile, peel, then coarsely grate apple.
- Roughly chop parsley.
- Roughly mash creamy horseradish sauce and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with salt and pepper, to taste.
- When cabbage has braised for 8-10 min, stir in grated apple.
- Cook uncovered, stirring occasionally, until apples are tender, 5-6 min. (TIP: If water reduces too quickly, add 2 tbsp water at a time to prevent sticking.)
- Add 1 tbsp (2 tbsp) butter, then stir until melted. Season with salt and pepper, to taste.
- Thinly slice turkey.
- Divide braised cabbage and smashed potatoes between plates.
- Arrange turkey over potatoes.
- Sprinkle parsley over top.
If you've opted to get turkey, pat turkey dry with paper towels, then, if applicable, cut into 2 (4) equal pieces on a separate cutting board.prep and cook the turkey in the same way the recipe instructs you to prep and cook the chicken, then reduce roasting time to 8-10 min.**