Serves 6-8, or makes lunches for a whole week for 1, if you are like me.
- 1 pound of ground turkey
- 1 medium onion cut into half moons
- ½ medium head of green cabbage, shredded
- 28 ounces chopped tomatoes (canned is fine)
- A few healthy pinches of fresh or dried thyme
- 5-6 cups of vegetable or meat stock (I like "Better Than Bouillon" if homemade is not happening)
- 2 tablespoons olive oil and a pat of good butter (I like Lurpak and Kerrygold)
- Salt and pepper, to taste
- Heat olive oil in a large Dutch oven over medium-high heat. Add the turkey, break it up with the back of a spoon, season generously with salt and pepper and cook until brown, about 8-10 minutes. Remove and set aside.
- Add a pat of butter to the same pot and add onions, cooking until softened. Add cabbage and tomatoes, season with thyme, salt and pepper, and cook, partially covered, over medium heat for 5-7 minutes, until the cabbage has begun to soften.
- Return meat to the pot along with the cabbage mixture and add stock. Bring to a boil over high heat, then turn down to a simmer for 30 minutes to allow the flavors to meld together. Adjust seasoning with salt and pepper.
- Serve with toasted, buttered rye bread.