Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This slow cooker turkey and cabbage stew with garlic and parsnips for winter
- Easy to Make: This recipe is incredibly easy to make, requiring minimal preparation and effort.
- Comforting and Delicious: The combination of tender turkey, sweet parsnips, and crunchy cabbage is a match made in heaven.
- Perfect for Winter: This stew is the perfect remedy for a chilly winter's day, and it's sure to become a staple in your household.
- Customizable: You can customize this recipe to suit your tastes, adding or subtracting ingredients as you see fit.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked in a slow cooker while you're away.
- Affordable: This recipe is incredibly affordable, making it the perfect option for a weeknight dinner.
- Healthy: This stew is packed with nutritious ingredients, making it a healthy and delicious option for you and your family.
- Make-Ahead Friendly: This recipe can be made ahead of time, making it perfect for meal prep or a quick and easy dinner.
Ingredient Breakdown
The key ingredients in this recipe are the turkey, cabbage, parsnips, garlic, and chicken broth. The turkey provides a lean and protein-rich source of protein, while the cabbage and parsnips add natural sweetness and texture. The garlic adds a pungent flavor, while the chicken broth brings everything together. When selecting these ingredients, be sure to choose fresh and high-quality options. For the turkey, opt for boneless and skinless breast or thighs. For the cabbage, choose a firm and dense head, and for the parsnips, select firm and straight roots. You can also customize this recipe by adding or subtracting ingredients as you see fit. Some possible substitutions include using beef or pork instead of turkey, or adding other vegetables such as carrots or potatoes.
How to Make slow cooker turkey and cabbage stew with garlic and parsnips for winter
Chop the onion, garlic, and parsnips, and shred the cabbage. Cut the turkey into bite-sized pieces and season with salt and pepper.
Heat a large skillet over medium-high heat and add the turkey. Cook until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Add the chopped parsnips and shredded cabbage to the skillet. Cook until the parsnips are tender, about 5-7 minutes.
In a large slow cooker, combine the browned turkey, softened onions and garlic, parsnips, and cabbage. Pour in the chicken broth and season with salt and pepper.
Cook the stew on low for 6-8 hours or high for 3-4 hours. Season with salt and pepper to taste, and serve hot.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your stew. Choose fresh and high-quality options for the best results.
Overcooking the turkey can make it dry and tough. Cook it until it's just browned, then remove it from the heat and set it aside.
Softening the onions and garlic will bring out their natural sweetness and add depth to your stew. Cook them until they're softened and fragrant.
Adding the parsnips and cabbage at the right time will ensure they're cooked to perfection. Add them when the stew is about 30 minutes from being done.
Seasoning your stew to taste will ensure it's flavorful and delicious. Add salt, pepper, and any other seasonings you like, and adjust to taste.
Letting your stew rest for 10-15 minutes before serving will allow the flavors to meld together and the meat to relax. This will result in a more tender and flavorful stew.
Common Mistakes to Avoid
-
Overcooking the Turkey: Overcooking the turkey can make it dry and tough. Cook it until it's just browned, then remove it from the heat and set it aside.
Fix: Cook the turkey until it's just browned, then remove it from the heat and set it aside. This will ensure it stays moist and tender.
-
Not Softening the Onions and Garlic: Not softening the onions and garlic can result in a stew that's lacking in flavor and depth. Cook them until they're softened and fragrant.
Fix: Cook the onions and garlic until they're softened and fragrant. This will bring out their natural sweetness and add depth to your stew.
-
Not Adding the Parsnips and Cabbage at the Right Time: Not adding the parsnips and cabbage at the right time can result in a stew that's overcooked or undercooked. Add them when the stew is about 30 minutes from being done.
Fix: Add the parsnips and cabbage when the stew is about 30 minutes from being done. This will ensure they're cooked to perfection and add texture and flavor to your stew.
-
Not Seasoning to Taste: Not seasoning your stew to taste can result in a dish that's lacking in flavor. Add salt, pepper, and any other seasonings you like, and adjust to taste.
Fix: Season your stew to taste, adding salt, pepper, and any other seasonings you like. Adjust to taste, and serve hot.
Variations & Substitutions
You can substitute beef or pork for the turkey in this recipe. Simply brown the meat as you would the turkey, then add it to the stew.
You can add other vegetables to this stew, such as carrots, potatoes, or sweet potatoes. Simply chop them up and add them to the stew when you add the parsnips and cabbage.
You can use different broths in this recipe, such as beef or vegetable broth. Simply substitute the chicken broth with your preferred broth.
You can add spices or herbs to this stew to give it more flavor. Simply add your preferred spices or herbs to the stew when you add the parsnips and cabbage.
Storage & Make-Ahead
This stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze it.
This stew can be refrigerated for up to 3 days. Simply cool it to room temperature, then cover it and refrigerate. Reheat it when you're ready to serve.
This stew can be frozen for up to 3 months. Simply cool it to room temperature, then transfer it to an airtight container or freezer bag. Label and date it, and freeze. When you're ready to serve, simply thaw it overnight in the refrigerator, then reheat it.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this stew?
Yes! This stew can be frozen for up to 3 months. Simply cool it to room temperature, then transfer it to an airtight container or freezer bag. Label and date it, and freeze. When you're ready to serve, simply thaw it overnight in the refrigerator, then reheat it.
What can I serve with this stew?
This stew is delicious served with a variety of sides, such as crusty bread, mashed potatoes, or roasted vegetables. You can also serve it with a side salad or some crusty crackers.
Can I make this stew in a Dutch oven?
Yes! You can make this stew in a Dutch oven instead of a slow cooker. Simply brown the turkey and cook the onions and garlic in the Dutch oven, then add the remaining ingredients and bring to a boil. Cover the Dutch oven and transfer it to the oven, where it will cook for about 2-3 hours, or until the turkey is tender and the vegetables are cooked through.
Can I add other ingredients to this stew?
Yes! You can customize this recipe to suit your tastes by adding other ingredients, such as diced bell peppers, chopped celery, or sliced mushrooms. Simply add them to the stew when you add the parsnips and cabbage, and adjust the cooking time as needed.
Is this stew spicy?
No! This stew is not spicy, but you can add some heat to it if you prefer. Simply add some diced jalapenos or red pepper flakes to the stew when you add the parsnips and cabbage, and adjust to taste.
Can I make this stew in a crock pot?
Yes! This stew can be made in a crock pot instead of a slow cooker. Simply brown the turkey and cook the onions and garlic in a skillet, then transfer everything to the crock pot and cook on low for 6-8 hours or high for 3-4 hours.
slow cooker turkey and cabbage stew with garlic and parsnips for winter
Ingredients
- 1 pound boneless, skinless turkey breast or thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium parsnips, peeled and chopped
- 1 small head of cabbage, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 tablespoon olive oil
Instructions
- Step 1: Brown the Turkey. Heat the olive oil in a large skillet over medium-high heat. Add the turkey and cook until browned on all sides, about 5-7 minutes. Remove the turkey from the skillet and set aside.
- Step 2: Soften the Onions. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
- Step 3: Add the Garlic and Parsnips. Add the minced garlic and chopped parsnips to the skillet and cook for an additional 2-3 minutes, until the parsnips are slightly tender.
- Step 4: Add the Cabbage and Seasonings. Add the chopped cabbage, dried thyme, salt, and pepper to the skillet. Cook until the cabbage is slightly wilted, about 5 minutes.
- Step 5: Transfer to the Slow Cooker. Transfer the turkey, onion mixture, and cabbage to the slow cooker. Pour in the chicken broth and stir to combine.
- Step 6: Cook on Low. Cook the stew on low for 6 hours or on high for 3-4 hours.
- Step 7: Serve and Enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- You can also use ground turkey or beef if you prefer.
- If using frozen turkey, thaw it first and pat dry with paper towels before browning.
- You can adjust the amount of garlic and parsnips to your taste.
- This stew is perfect for a cold winter day, and it's also a great way to use up leftover turkey or vegetables.
