Austrian Caraway Cabbage & Turkey Skillet

Prepare the fresh components: Finely shred 300 g of raw green cabbage and thinly slice 1/2 of a raw apple.

Melt 1 tbsp of butter in a large skillet over medium-high heat on the stovetop.

Add 1 tsp of caraway seeds to the melted butter and toast for 30 seconds until fragrant to release their aromatic oils.

Stir in the 300 g of shredded cabbage and sliced apple. Sauté for 4 minutes, stirring frequently, until the cabbage begins to soften and brown slightly at the edges.

Pour in 2 tbsp of apple cider vinegar and 60 ml of chicken broth, scraping up any browned bits from the bottom of the skillet. Cook for 2 minutes until the liquid has mostly evaporated and the cabbage is tender-crisp.

Add the 300 g of leftover ground turkey (reserved from Day 1) to the skillet. Toss thoroughly to combine with the cabbage and cook for 3 minutes until the turkey is fully heated through.

Season with a pinch of salt and black pepper to taste.

To pack for lunch: Pre-warm an insulated food flask (thermos) by filling it with boiling water for 5 minutes. Empty the water, pat dry, and immediately pack the hot turkey and cabbage skillet inside. Seal tightly to keep hot until lunchtime.