Turkey bigos with cumin and chipotle

The recipe for unstuffed cabbage is one of my favorite these days, and I keep on trying a variety of variations. Today's version uses ground turkey and canned tomatillos. "Bigos" is a Lithuanian/Polish dish with chopped cabbage and meat, so I'm claiming it for my generic name for the dish.

Ingredients:

• Olive oil
• 1 large onion, chopped
• 2 lbs ground turkey, as fatty as you can find it
• 1 chipotle, say about the size that would give you 1 tbsp ground
• 1 tbsp whole cumin
• 1 tsp black pepper kernels
• 4 cloves of garlic
• 1 28-oz can of tomatillos
• 1/2 tsp salt
• 1 small head of cabbage, chopped

Method

1. Fry the onions until soft in a big frying pan.
2. Add turkey. Fry till mostly cooked.
3. Grind chipotle, cumin and pepper in a spice grinder
4. Add spices to meat and onion mixture.
5. Put garlic through a garlic press. Add to the meat/onion mixture. Cook for about a minute.
6. Drain tomatillos, reserving the brine. Run the tomatillos through a blender. Add to the meat/onion mixture. Add maybe a half a cup of the reserved brine. Add salt.
7. Add chopped cabbage to mixture. Cook over medium heat, stirring occasionally until cabbage is soft. Serve.

This turned out adequately, but no great shakes. Next time I do it, instead of adding 1/2 cup of the brine, I'll add a cup of chicken broth (from powder or bouillon cubes), which I think would change it from being merely okay to tasty.