St. Martin's Skillet with Turkey Breast, Apple and Red Cabbage

A hearty, slightly sweet skillet with tender turkey breast, apple and red cabbage, which tastes reminiscent of the classic St. Martin's goose. The creamy quark and lemon dip makes it especially high in protein and filling.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g Turkey breast fillet
• 1 pc Apple
• 250 g Red cabbage
• 1 pc Onion
• 200 g Low-fat quark
• 1 tsp Honey
• 1 tbsp Lemon juice
• 1 tsp Dried thyme
• 1 pinch Cinnamon
• 1 tbsp Cooking oil
• 100 ml Water
• Salt
• Pepper

Method

1. Rinse the turkey breast under cold water, pat dry and cut into strips about 1 cm wide. Season with salt and pepper.
2. Peel the onion and cut into fine rings. Wash the apple, quarter, core and cut into thin wedges. Finely shred the red cabbage or cut into fine strips.
3. Heat the cooking oil in a large pan and fry the turkey strips over medium to high heat for about 3 to 4 minutes on all sides, until golden brown. Remove and set aside.
4. Sweat the onion rings in the same pan for about 2 minutes until translucent. Add the apple wedges and red cabbage, fry briefly and deglaze with the water.
5. Stir in the honey, thyme, a pinch of cinnamon, salt and pepper. Cover the pan and simmer the red cabbage over medium heat for about 10 minutes until tender, until most of the water has evaporated.
6. Meanwhile, stir the quark with the lemon juice, salt and pepper until smooth.
7. Return the turkey strips to the pan and warm them with the vegetables for 2 to 3 minutes until cooked through.
8. Remove the pan from the heat and divide the dish between two plates. Serve with the lemon quark.