Turkey Cabbage Stew Recipe (One-Pot With Smoked Bacon)

Turkey cabbage stew recipe served in a bowl with sour cream and fresh dill.

Turkey Cabbage Stew Recipe (One-Pot With Smoked Bacon)

Course: Dinner, Main Course, Stew

Cuisine: Eastern European, Hungarian, Transylvanian

Diet: Low Lactose

Keyword: braised cabbage with turkey, Hungarian turkey cabbage stew, one pot turkey and cabbage, turkey and cabbage stew, turkey cabbage stew, turkey cabbage stew recipe

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: portions

Calories: 362kcal

Author: Timea

This hearty one-pot turkey cabbage stew recipe combines tender cubed turkey breast or thighs, smoky rendered bacon, and sweet braised cabbage in a rich Hungarian paprika and tomato broth finished with fresh dill. Ready in 1 hour and 15 minutes, it makes a wholesome, high-protein family dinner!

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Metrics - US Customary

Equipment

1 Dutch oven pot

Ingredients

750 g turkey breast filet or turkey thighs, cut into 2.5 cm / 1-inch cubes
800 g white cabbage 1 medium head, cored and thinly shredded
100 g smoked bacon finely diced
1 piece onion medium size, finely chopped
½ piece red bell pepper or other sweet pepper, finely diced
3 tablespoon sunflower oil
1 teaspoon sea salt fine, to taste
1 teaspoon ground pepper freshly ground
1 teaspoon vegetable mix for soups such as Delikat or Vegeta
1 teaspoon caraway powder ground caraway
1 teaspoon dried summer savory csombor
2 teaspoon paprika Hungarian sweet
1 teaspoon sweet paprika paste Edes Anna
120 ml tomato passata smooth sieved tomatoes or thick tomato juice
1 tablespoon tomato paste
1 tablespoon sugar granulated
1 bunch dill fresh, finely chopped
500 ml water warm, divided

Instructions

1: Prepare the Ingredients

Rinse the turkey meat, pat dry with paper towels, and cut into uniform 2.5 cm (1-inch) cubes. Dice the smoked bacon, finely chop the onion, and dice the red bell pepper.
Remove any damaged outer leaves from the white cabbage, cut into quarters, remove the tough core, and shred into thin ribbons. Rinse and finely chop the fresh dill.

2: Cook the Turkey and Cabbage Stew

Heat the sunflower oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 2–3 minutes until translucent.
Add the diced smoked bacon and chopped red bell pepper. Stir and fry for 2–3 minutes until the bacon begins to render its fat and the bell pepper softens.
Add the cubed turkey meat and cook, stirring frequently, for 3–4 minutes until the meat turns white on all sides.
Remove the pot briefly from the heat (or lower the heat completely) and add the salt, black pepper, vegetable seasoning (Delikat/Vegeta), ground caraway, summer savory, sweet Hungarian paprika, and sweet paprika paste (Édes Anna). Stir immediately for 30 seconds so the spices bloom in the warm fat without scorching.
Pour in 1 cup (250 ml) of warm water, stir well, cover with a lid, and simmer gently over medium-low heat for 20 minutes.
Add the shredded white cabbage on top of the meat (in two batches if your pot is full, letting the first half wilt for 2 minutes). Stir from the bottom up, pour in the remaining 1 cup (250 ml) of warm water, cover with the lid, and simmer for 25–30 minutes until the cabbage is tender and reduced by half.
Stir in the tomato passata, tomato paste, sugar, and finely chopped fresh dill. Simmer uncovered for a final 10–15 minutes until the sauce thickens slightly and the flavors meld. Serve warm with a dollop of sour cream and crusty bread.

Notes

• Ground Turkey Substitution: You can swap the cubed turkey for 600g–750g of ground turkey (turkey mince). Brown the mince after cooking the bacon and aromatics, season with the spices, add ½ cup of water, simmer for 5 minutes, and proceed with adding the shredded cabbage.
• Preventing Bitter Paprika: Always pull the pot off the burner or turn the heat down to low before stirring in the sweet Hungarian paprika so it doesn't scorch.
• Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months.

Nutrition