How to make
Finely chop the onion and leek and grate the carrot and garlic. Cut the cabbage into thin strips and rub it with salt. Dissolve the broth in about 6 cups (1.5 L) of water and put it on low heat, so that it is warm when it is time to use it.
Heat the oil in a deep pot on medium heat and fry the onion first for 4-5 minutes, then add the leek, carrot, garlic and add as much salt as you like, so that the vegetables soften faster.
After another 3 minutes or so, add the turkey legs and fry them on each side, until have lightly browned. Immediately pour the beer and add the bay leaf and black pepper.
As soon as the beer evaporates, add the tomato puree, paprika and cabbage. Mix and pour the hot broth - enough to cover all the products. Cover the pot with the lid and cook for about 45 minutes over medium heat, by adding water or remaining broth (if needed). Taste the meat to see if it is sufficiently cooked and tender and if desired, separate it from the bone and tear it into large pieces.
Note: I serve the turkey legs whole, because there are two of us at home and the indicated weight in the recipe is exactly for 2 turkey legs, but since they are quite large, they make exactly 4 servings.
Enjoy your meal!
