INGREDIENTS:
2 tbsps Miso Paste
2 tbsps Extra Virgin Olive Oil
1 tsp Chinese Five Spice
1 Garlic (clove, small, minced)
1 lb Turkey Breast (boneless, skinless)
3 cups Purple Cabbage (sliced into thin steaks)
2 tbsps Slivered Almonds
1 tbsp Star Anise (optional, for garnish)
DIRECTIONS:
Preheat the oven to 325ºF (160ºC). Line a baking sheet with parchment paper.
Mix the miso paste, oil, five spice, and garlic together. Pat the turkey dry and spread 3/4 of the miso mixture all over the top. Spread the remaining miso mixture on the cabbage.
Place the cabbage on the baking sheet in a single layer and place the turkey breast on top of the cabbage. Cook for 60 minutes or until the turkey reaches an internal temperature of 330ºF (165ºC).
Let the turkey rest for five to ten minutes before slicing. Garnish with the almonds and star anise and serve with the cabbage. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/3 cups of turkey and one cup of cabbage.
Additional Toppings
Chopped cilantro.
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