Step-by-step recipe for stewed cabbage with turkey in a slow cooker with photo.

• National cuisine: home kitchen
• Type of dish: Hot dishes
• Recipe difficulty: Simple recipe

• Preparation time: 11 minutes
• Cooking time: 2 hours
• Number of servings: 4 servings
• Calorie Amount: 286 kilocalories
• Occasion: For lunch

With the help of a multicooker, your favorite dishes can be prepared even faster and easier! I show you how to cook stewed cabbage with turkey in a slow cooker. This is a very satisfying and tasty dish for the whole family.

Turkey goes very well with cabbage, it is much more filling than chicken, but cooks faster than pork or beef. To prepare stewed cabbage with turkey in a slow cooker, we will need a medium-sized head of cabbage, tomato paste for color and taste, onions and carrots. And, of course, turkey fillet.

Number of servings: 4

Ingredients for 4 servings

• Turkey - 300 grams
• Cabbage - 700 grams
• Onion - 1 piece
• Carrot - 1 piece
• Tomato paste - 1-2 tbsp. spoons
• Water - 200 Milliliters
• Vegetable oil - 1 tbsp. spoon
• Spices - To taste

Step by step

1. Cut the onion into cubes and grate the carrots. Pour vegetable oil into the multicooker bowl, turn on the “Baking” mode for forty minutes, no need to close the lid. Place the onion in the slow cooker.
2. Add carrots. Stir and let the vegetables fry.
3. Cut the turkey into cubes. Then add the meat to the vegetables in the slow cooker. Continue frying, stirring.
4. While the vegetables and poultry are roasting, shred the cabbage. Then add the cabbage to the multicooker bowl, mix with the turkey and close the multicooker lid. Cook until the end of the mode and the sound signal.
5. Mix water with tomato paste.
6. Pour the resulting tomato solution into the cabbage after the signal and turn on the “Stew” mode for another hour.
7. Before the end of stewing, add spices to taste. Here is a ready-made stewed cabbage with turkey in a slow cooker. Bon appetit.

Cooking in a slow cooker is not difficult and, moreover, very convenient from the point of view of planning cooking time. The multicooker brings any dish to readiness according to the set timer, and you no longer need to be on duty at the stove, monitoring the process and its completion. For example, stewed dishes in their great variety, it makes sense to cook exclusively in a slow cooker.

One such recipe is stewed cabbage with turkey. The dish is nutritious, it contains both vegetables and meat, it can be made dietary by using less fat in cooking, because turkey is very appropriate in this regard. By adding different ingredients, you can also slightly diversify the taste, and choose the version that will be most delicious to you.

The basic recipe for stewed cabbage with turkey contains the following ingredients:

· Turkey meat, it is better to use the breast, but the drumstick is also quite suitable - 500 g.

· White cabbage - half a medium head of cabbage - about 1 kg.

· Carrots - 2 medium carrots.

· Onion - 1 large onion.

· Tomatoes - 3-4 medium tomatoes.

· Vegetable oil

· Salt, ground allspice, ground bay leaf, basil.

We start cooking with turkey meat. We wash the fillet, let it drain and cut it into oblong, medium-sized pieces.

Peel the onions, wash them, cut them into small cubes and mix with the turkey meat. Pour vegetable oil into the multicooker pan and place the meat and onions. If the multicooker model allows cooking with the lid open, then the first stage of cooking takes place in an open container in the “Baking” mode for 15 minutes. The meat has time to grab hold and become saturated with onion juice. It's worth stirring it a couple of times, because... When the lid is open, the multicooker works like a frying pan.

While the meat is roasting, we work on the carrots and cabbage. Here the procedure is standard: clean, wash, cut. Cut the carrots into small cubes or sticks, and don’t chop the cabbage into small pieces, but don’t leave large fragments either.

Pour the vegetables into the pan and switch the mode to “Stew” with a timer for 2 hours. Close the lid.

The tomatoes are the last to be cooked. Before cutting, blanch them with boiling water and remove the skin. Then we put it in the form of small cubes into the pan. Tomatoes can be replaced with 4 tablespoons of tomato paste. Next, add all the necessary spices, mix and leave to simmer until the multicooker signals the end of the specified time.

This dish can be varied and filled with new flavors.

If you need a more satisfying meal, then potatoes are added, which can take up to 1/5 of all ingredients. It should also be cut into cubes and added after cabbage and carrots. Beans will also make the dish filling. The most appropriate would be red beans, which must first be soaked and boiled until almost ready. It is also added last, after which the dish cooks for about another hour. Canned beans are also quite suitable for this purpose.

To make the dish lighter, zucchini, any variety, will do. We clean the zucchini from all excess, cut it into large cubes and put it in cooking before the tomatoes. Pumpkin can also perform the same role.

The bell pepper will add piquancy to the stewed cabbage soup. To fill a serving you will need 3-4 medium sized peppers. We cut it into cubes or short strips. We also add after cabbage or carrots.

Mushrooms will add another dimension of piquancy and taste to the hodgepodge. If these are wild mushrooms, then it is better if they are pre-boiled in salted water. Champignons or oyster mushrooms should be doused with boiling water and not cut too finely. Mushrooms are added to the process of preparing hodgepodge before cabbage and carrots, as soon as the meat has finished frying.

To decorate stewed solyanka with turkey, thinly sliced ​​pickled or pickled cucumber and parsley leaves are perfect!

Try all the cooking options to find your signature recipe.

Place a frying pan or saucepan on the fire, pour vegetable oil into the bottom and leave to heat. During this time, peel the onion and cut it into rings or half rings. Place the onion pieces in the pan to fry.

While the onion is frying, rinse the turkey fillet well under running water, cut off excess films, and cut the meat itself into portioned pieces (about 2-3 cm in size). Place the turkey pieces in the pan and stir in the onions.

From time to time, stir the meat and onions in the pan with a spatula. In the meantime, chop the head of cabbage with a knife and crush these pieces with your hands so that the cabbage can release juice and become more tender. Place the cabbage in the pan and stir with the other ingredients.

Add salt and balsamic vinegar: it will add a pleasant sour “note”.

In a separate vessel (bowl or mug), stir the tomato paste with water to form a tomato sauce. Pour this liquid into the pan and stir well.

Add black peppercorns and bay leaf, stir and cover. Let the dish simmer over low heat. Well, don’t forget to lift the lid from time to time and stir the ingredients so that they don’t stick to the bottom of the vessel. In total, it will take approximately 40 minutes to simmer. Taste the dish. If necessary, add a little salt or your favorite seasoning.

Young cabbage with turkey is ready. This dish should be served hot. Well, the best addition to it would be a slice of bread or even a sandwich with cheese. Bon appetit!

Recipe for stewed cabbage with turkey in a slow cooker with step-by-step preparation.

• Type of dish: Hot dishes
• Recipe difficulty: Simple recipe
• National cuisine: home kitchen
• Occasion: For lunch

• Preparation time: 9 minutes
• Cooking time: 2 hours
• Number of servings: 4 servings
• Calorie Amount: 55 kilocalories

With the help of a multicooker, your favorite dishes can be prepared even faster and easier! I show you how to cook stewed cabbage with turkey in a slow cooker. This is a very satisfying and tasty dish for the whole family.
Turkey goes very well with cabbage, it is much more filling than chicken, but cooks faster than pork or beef. To prepare stewed cabbage with turkey in a slow cooker, we will need a medium-sized head of cabbage, tomato paste for color and taste, onions and carrots. And, of course, turkey fillet.
Number of servings: 4

Ingredients for 4 servings

• Turkey - 300 grams
• Cabbage - 700 grams
• Onion - 1 piece
• Carrot - 1 piece
• Tomato paste - 1-2 tbsp. spoons
• Water - 200 Milliliters
• Vegetable oil - 1 tbsp. spoon
• Spices - To taste

Step by step recipe

1. Cut the onion into cubes and grate the carrots. Pour vegetable oil into the multicooker bowl, turn on the “Baking” mode for forty minutes, no need to close the lid. Place the onion in the slow cooker.
2. Add carrots. Stir and let the vegetables fry.
3. Cut the turkey into cubes. Then add the meat to the vegetables in the slow cooker. Continue frying, stirring.
4. While the vegetables and poultry are roasting, shred the cabbage. Then add the cabbage to the multicooker bowl, mix with the turkey and close the multicooker lid. Cook until the end of the mode and the sound signal.
5. Mix water with tomato paste.
6. Pour the resulting tomato solution into the cabbage after the signal and turn on the “Stew” mode for another hour.
7. Before the end of stewing, add spices to taste. Here is a ready-made stewed cabbage with turkey in a slow cooker. Bon appetit.