Place the shredded red cabbage in a large, heavy-based saucepan. Pour in the red wine vinegar and add the sugar, stick of cinnamon, bay leaf and some seasoning. Cover the saucepan with a lid and cook over a low heat. Cook gently for 2 hours, stirring the cabbage from time to time. Remove from the heat after 2 hours; the cabbage should be soft and deep purple in colour. Heat the olive oil in a large frying pan over a moderate heat until hot. Stir-fry the turkey strips with some seasoning for 6-8 minutes until they are lightly golden. Add the honey and continue to cook the turkey over a reduced heat for a further 4-5 minutes until cooked through and glazed, with no pink showing. Reheat the cabbage if necessary and spoon into serving bowl. Top with the turkey and garnish with a sprig of chervil before serving.
