3 tablespoons vegetable oil
1 medium onion, chopped
2 medium heads cabbage, chopped
1 small onion, chopped
1/2 cup milk
2 medium russet potatoes, peeled and sliced
2 cups water
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 1/2 teaspoons chopped fresh thyme
1 teaspoon dried rosemary
1 teaspoon dried rosemary
1/8 teaspoon dried marjoram
In small saucepan over medium heat, heat oil and saute onion and cabbage until tender. Stir in salt and pepper. Bring to a boil, stirring frequently, and cook 5 minutes. Remove from heat. Stir in milk and cook about 15 minutes more. Remove from heat, stir thoroughly into cabbage mixture. Cover, reduce heat and simmer until liquid is absorbed. Pour over turkey/potato mixture.
Pour vinegar and liquid over chicken mixture, stirring gently. Cover, reduce heat and simmer about 15 minutes more. Serve hot. Garnish with thyme, rosemary and rosemary.