Turkey Rasher and Cabbage
Turcaí agus Cabáiste (TUR-kee AH-gus kah-BAWSH-teh)
Turkey Rasher and Cabbage
Tender boiled turkey rashers served with buttery steamed cabbage and floury potatoes, drenched in a creamy parsley sauce — a reimagined Irish classic.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm dinner plate
Garnishes: parsley sauce, parsley sprig
Accompaniments: floury potatoes, mustard
Instructions
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1
Place turkey rashers in a large pot, cover with cold water. Bring to a boil, reduce heat, and simmer gently for 45 min.
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2
Add potatoes to the pot for the last 20 min of cooking.
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3
Steam cabbage quarters over the pot or boil separately for 8-10 min until tender but still bright green.
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4
Make parsley sauce: melt butter, stir in flour, cook 1 min. Gradually whisk in cooking liquid and milk. Simmer until thickened. Add mustard and parsley.
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5
Slice the turkey rashers thickly. Arrange on plates with cabbage and potatoes.
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6
Pour parsley sauce generously over the top.
Did You Know?
This dish was traditionally made with cured pork but modern Irish cooks increasingly use turkey rashers for a lighter, equally satisfying version.
Chef's Notes
Equipment Tips
- large pot
- saucepan
- colander
Garnishing
parsley sauce, parsley sprig
Accompaniments
floury potatoes, mustard
The Story Behind Turkey Rasher and Cabbage
Bacon and cabbage has been an Irish staple for centuries, evolving from the days when every household kept a salted joint hanging in the chimney. This turkey adaptation maintains the comforting spirit of the original while reflecting modern dietary preferences.
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