Warm Cassoulet Salad
|White onion||1 Medium, thinly sliced (1 Cup)|
|White wine||5 Tablespoon|
|Finely chopped garlic||2 Teaspoon (About 3 Cloves)|
|Skinless smoked turkey breast||4 Ounce, shredded|
|Napa cabbage head||1 1⁄4 Pound, thinly sliced (1 Small Head)|
|Cooked great northern beans||2 Cup (32 tbs)|
|99% fat free smoked turkey stock||1 Cup (16 tbs)|
|Ground sage||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
Combine the onion and 1 tablespoon of the wine in a saucepan and cook for about 3 minutes over low heat, until the onion is wilted.
Add the garlic and cook for another minute.
Add the turkey, cabbage, beans, stock, spices, and the rest of the wine.
Cover and cook for 2 minutes.
Stir, and cook for about 2 minutes more, uncovered, until the cabbage begins to wilt.