Hi this is in the pasta recipes thread too. This is a great dish with cabbage.
This is very flexible dish just add your favourite veggies to bulk up- Can add half a head of cabbage. However the carrot adds a necessary sweetness to the savoury spicy taste. Turkey is a godsend for us dieters but has a strong taste so the spices complement it well. Instead of the separate spices you can buy curry powder and use that instead to make it simpler-however i generally find them to be bitter. This has a high turkey to pasta ratio so should also make you feel less hungry. This is quite a comfort food for me which is even better the next day. This is not spicy (heatwise) but you can add chillies or tabasco if you want. 550 calories per generous serving.
Turkey Pasta masala
For 4 portions
500g lean turkey mince
300g dry pasta (wholewheat recommended)
crushed garlic
crushed ginger (optional)
2 tsps cumin
2 tsps ground coriander
2 tsps turmeric
1-2 tablespoons olive oil
100-200g chopped vegetable e.g mushrooms ,cabbage, peppers
200ml passata or tinned tomatoes chopped
1 onion sliced
75g carrot cut into small chunks or sliced (or sweetcorn)
Soy sauce (preferably lo-sodium)
Hot/boiling water
Boil up the pasta according to instructions- make sure not overdone as will cook again for 2 mins with meat sauce at end. Drain pasta and leave in pan. While cooking the pasta, in a large skillet brown turkey mince in a tablespoon of oil and remove to a plate. In the same skillet fry garlic in medium hot oil then add spices fry then mix to make a paste. Add a small amount of boiling water say 20-30ml, whenever the spices stick to the bottom of the pan. Don't add too much water, just enough to prevent burning as still need to fry other veggies. Fry onions in spice mixture and brown. Add carrots fry for 2 mins then add mushrooms and turkey mince and stir. Add passata/tomatoes then cook until veggies are done. I aim for a sauce that is dryer than normal bolognase. Add to the pasta and mix cook together for up to 5 mins. Add soya sauce and pepper.

i want to try some of these recipes

i kinda shredded some,mixed it with shredded carrot and some raisins, packed it in a jar, covered it with a boiling 1;1 mixture of water to wine vinegar, plus a tablespoonful of salt and stuck it in the fridge for 3 weeks... I do this with peppers too to make an orange and pepper salad for christmas. I like it..

Oh, I just count the shredded cabbage a out 18 cals per cup...

Bigos (Polish Hunter’s Stew)

1 large onion, chopped.
½ head of white cabbage, finely shredded.
1large jar of sauerkraut with carrot, drained.
Finely chopped/cubed smoked cured pork loin (sopocka), kielbasa (krakowska, podwawelska garlic sausage etc.) venison or whatever left over meats or cold cuts, or smoked sausage you have – preferably two types of meat goes in (obviously, when you are counting calories you don’t want to add too much meat. Just a little smoked meat will add a lot of flavour).
1 generous tablespoon tomato paste.
A small handful of prunes (ready to eat, not dried), chopped.
A handful of dried forest mushrooms (or porcini) reconstituted in 1 cup of boiling water.
1 teaspoon caraway seeds
bay leaf
salt
pepper

Add chopped onion, shredded cabbage and meat to a large heavy base saucepan or pot. Fry gently for a few minutes and then add the rest of the ingredients including the liquid from the mushrooms (but not the little bits left in the end of the cup), and about ¼ or ½ a cup of water. It shouldn’t be dry nor should it be too soupy. If you prefer a sourer taste then you can reserve some sour water from the sauerkraut and add this instead. Put the lid onto the saucepan and simmer gently for 1 or 2 hours.
Bigos is the national dish of Poland and there hundreds if not thousands of recipes –you can add juniper berries, pepper corns, grated green apple, whatever you like. Its takes better with time, after 3 days it’s delicious!

I use NAPA cabbage the way some ppl use iceberg, or spinach or arugula leaves,
as a salad.





I prefer NAPA cabbage in salads,
cuz it is very very low cost,
has a very subtle, faintly spicey-ish taste,
is crunchier (the white parts anyway)
and holds up wayyyyy better under dressing than other leaves do.:drinker:

also, NAPA cabbage seems to last longer in the fridge than most leaves do.

Good idea to use the Napa Cabbage...yum! I put cabbage in my homemade chicken soup. It adds a little more texture and substance to the soup.

Cbbage lasagna, where can I get the recipe ?