Roast Boneless Turkey Breast with Savoy Cabbage

Discover a delightful way to prepare cabbage that will impress your guests and complement any poultry dish, from Thanksgiving turkey to succulent pheasant. This unique recipe combines sautéed and roasted cabbage to create a perfect harmony of textures and flavors. The sautéed portion turns tender and succulent, while the roasted part retains a delightful crunchiness, making it a fantastic accompaniment to poultry. The caramelized notes of ginger and garlic add depth to the dish, making it an exquisite base for your favorite poultry delicacies. Whether you’re hosting a special occasion or simply want to elevate your weeknight meal, this dual-cooked cabbage is a crowd-pleaser that will leave everyone asking for seconds.

MAKES: 6 to 12 servings or more

TIME: About 1 hour

INGREDIENTS:

• 1 medium head (about 2 pounds) Savoy or green cabbage
• 2 tablespoons extra virgin olive oil or peanut oil, plus 1 teaspoon for greasing the pan
• 1 tablespoon minced fresh ginger
• 1 teaspoon chopped garlic
• Salt and freshly ground black pepper
• One 3- to 6-pound turkey breast, taken off the bone, or 2 filleted turkey breast halves, rinsed and blotted dry
• 1 tablespoon dark sesame oil
• 1/2 cup chopped scallion greens for garnish

INSTRUCTIONS:

1. Core the cabbage and shred it, then roughly chop it. Divide the cabbage in half, and chop one half a little more finely.
2. In a large skillet, heat 2 tablespoons of oil over medium heat. Once hot, add the roughly chopped cabbage and cook, stirring occasionally, until softened, about 10 minutes. Add the minced ginger and chopped garlic, and continue to cook until the cabbage is slightly browned, around 5 minutes. Season with salt and pepper, cover, and keep it warm.
3. While the cabbage is cooking, lightly grease the bottom of a baking dish slightly larger than the turkey breast, using the remaining 1 teaspoon of oil. Cover the bottom of the dish with the finely chopped cabbage. Sprinkle some salt over it, then add the turkey breast and sprinkle it with a little more salt.
4. Preheat the oven to 450°F. Roast the turkey breast in the preheated oven for 25 to 30 minutes or until it’s almost done. The turkey breast should feel firm to the touch but not rubbery, and the internal temperature should read about 155–165°F on an instant-read thermometer.
5. Once the turkey breast is almost done, scatter the sautéed cabbage around it in the baking dish and continue roasting for another 5 minutes.
6. Remove the roasted turkey breast from the oven, slice it, and place it on a platter surrounded by the caramelized cabbage. Drizzle the dish with dark sesame oil and garnish with chopped scallion greens. Serve the dish hot or warm, and enjoy the delightful combination of flavors and textures.

Additional Ideas:

This versatile recipe offers the flexibility to experiment with different flavors. Try these variations to add new dimensions to your roasted turkey breast:

• Roast Boneless Turkey Breast with Fennel: Substitute 2 large fennel bulbs, trimmed and sliced, for the cabbage. Add 1 cup of orange juice and baste the turkey breast with it during roasting.

• Roast Boneless Turkey Breast with Pearl Onions: Substitute about 1.5 pounds of pearl onions, trimmed, for the cabbage. Add a tablespoon of chopped fresh rosemary or thyme leaves during the last 10 minutes of roasting.

With this sautéed and roasted cabbage recipe, your poultry dishes will reach new heights of flavor and sophistication. Whether it’s a festive gathering or a simple weeknight meal, this dish promises to delight your taste buds and captivate your guests. Get ready to savor the deliciousness of this cabbage and turkey pairing, making it a favorite addition to your culinary repertoire. Happy cooking!