Corn porridge with turkey fillet and vegetables in chicken broth

Wash the cabbage, remove the top leaves, and chop it.

Wash the carrot, peel it, and cut it into strips.

Wash the eggplants and slice them into rounds.

Peel the onion, wash it, and slice it into half rings.

Wash the cilantro leaves and chop them.

Rinse the fillet, cut it into small pieces, and place it in a deep skillet.

Add half an onion, cabbage, part of the butter, pepper, and salt.

Slightly fry. Pour in the broth, bring to a boil, reduce heat to minimum.

Add eggplant, cornmeal, carrot, cilantro, red pepper, and the remaining onion to the pan.

Cook for 30 minutes. Pile the porridge on a plate, add the remaining butter, and sprinkle with herbs.