Red Cabbage with Turkey Cutlet From the Slow Cooker

For the red cabbage with turkey escalopes, remove the stalk and outer leaves from the red cabbage and chop in a food processor. Peel the onion, peel the apples and remove the core and chop both together in the food processor.

Place red cabbage, onion and apples in slow cooker – combine boiling water, sugar, vinegar and butter and pour over vegetable-fruit mixture – stir well.

Allow to infuse overnight in the refrigerator. The next morning, wash the turkey cutlets, pat dry, salt and pepper. Remove some cabbage from the slow cooker, place the turkey cutlets in the slow cooker and cover with the removed cabbage.

Place lid on top and cook on LOW for about 9 hours. At the end of the cooking time, remove the cutlets, mix the red cabbage again, season to taste. Arrange the red cabbage with turkey cutlets and serve hot.

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