Turkey Rasher and Cabbage — Print Recipe

Tender boiled turkey rashers served with buttery steamed cabbage and floury potatoes, drenched in a creamy parsley sauce — a reimagined Irish classic.

Ingredients

1kg turkey rashers (thick-cut turkey breast slices)
1 head green cabbage, quartered
6 medium floury potatoes
2 tbsp butter
1 tbsp plain flour
300ml cooking liquid from the turkey
150ml milk
Large bunch fresh parsley, chopped
1 tsp mustard
Salt and white pepper

Instructions

1 Place turkey rashers in a large pot, cover with cold water. Bring to a boil, reduce heat, and simmer gently for 45 min.
2 Add potatoes to the pot for the last 20 min of cooking.
3 Steam cabbage quarters over the pot or boil separately for 8-10 min until tender but still bright green.
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.
5 Slice the turkey rashers thickly. Arrange on plates with cabbage and potatoes.
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.