Ingredients:

  • 1 lb smoked turkey breast, cubed into 1/2-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 2 lb green cabbage, shredded into ribbons
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup chicken stock
  • 2 tbsp apple cider vinegar
  • 1 tbsp unsalted butter
  • 1/2 tsp salt

Instructions:

  1. Heat the olive oil in a large skillet or Dutch oven over medium high heat.
  2. Add the cubed smoked turkey and smoked paprika. Sauté for 3-5 minutes, tossing occasionally, until the turkey develops a mahogany colored, crispy exterior.
  3. Remove turkey to a plate and set aside. Note: Keeping them separate ensures they stay crispy.
  4. In the same pan, melt the butter.
  5. Add the diced onion and cook for 3 minutes until translucent.
  6. Stir in the minced garlic and cook for 30 seconds until fragrant.
  7. Add the shredded cabbage to the pan, stirring to coat in the butter and turkey fat.
  8. Pour in the chicken stock and apple cider vinegar, scraping up any browned bits from the pan.
  9. Cover with a lid and reduce heat to medium for 5-7 minutes until the cabbage is tender but not mushy.
  10. Remove the lid and stir the crispy smoked turkey back into the pan. Toss for 1 minute to reheat and glaze. Season with salt and pepper to taste.