Turkey, cabbage and mustard skillet

Leftover turkey is revived with sweet cabbage and mustard.

This recipe makes 4 servings and takes about 12 minutes to prepare plus 18 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large frying pan with lid, wooden spoon, sharp knife. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: olive oil: 30 ml (2 tbsp); onion, thinly sliced: 150 g (5 oz); savoy cabbage, shredded: 500 g (1 lb 2 oz); garlic, crushed: 6 g (2 cloves); wholegrain mustard: 20 g (1 tbsp); cooked turkey, shredded: 350 g (12 oz); apple cider: 150 ml (⅔ cup); sour cream: 120 g (½ cup); parsley, chopped: 15 g (½ cup). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• olive oil — 30 ml / 2 tbsp
• onion, thinly sliced — 150 g / 5 oz
• savoy cabbage, shredded — 500 g / 1 lb 2 oz
• garlic, crushed — 6 g / 2 cloves
• wholegrain mustard — 20 g / 1 tbsp
• cooked turkey, shredded — 350 g / 12 oz
• apple cider — 150 ml / ⅔ cup
• sour cream — 120 g / ½ cup
• parsley, chopped — 15 g / ½ cup

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Cook onion in olive oil for 5 minutes until soft. Add savoy cabbage and cook for 6 minutes, tossing until it softens.

Step 2

Stir in garlic and wholegrain mustard, then add shredded cooked turkey and apple cider.

Step 3

Cover and simmer for 5 minutes until turkey is steaming hot and cabbage is tender but not limp.

Step 4

Take off the heat, fold through sour cream, and scatter with parsley.

Cooking and safety check

Reheat cooked turkey until steaming hot throughout; do not leave it merely warmed at the edges. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use cooked chicken for turkey. Use crème fraîche for sour cream; both contain milk. Use apple juice with 1 teaspoon cider vinegar instead of cider.

• Use cooked chicken for turkey.
• Use crème fraîche for sour cream; both contain milk.
• Use apple juice with 1 teaspoon cider vinegar instead of cider.

Allergen notes

This recipe contains or may contain milk, mustard. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Slice cabbage finely so it cooks before turkey dries out.
• Add sour cream off the heat to prevent splitting.
• Use a broad pan to give cabbage room to soften.

Leftovers and storage

Refrigerate within two hours for up to two days. Reheat gently in a covered pan until steaming; sour cream may separate slightly.

Serving ideas

These sides and finishes suit turkey, cabbage and mustard skillet without changing the recipe itself.

• Buttered noodles
• Boiled new potatoes
• Crusty bread

Frequently asked questions

Can I use red cabbage?

Yes, but cook it several minutes longer.

Can I use gravy instead of cider?

Yes, use 150 ml and reduce mustard slightly if it is strongly seasoned.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.