1 ½ cups turkey or chicken bone broth or stock
1 ¼ to 1 1/2 lb. turkey or rotisserie chicken, cut into 1/4-inch-thick slices
Nonaerosol EVOO cooking spray
1 large savoy cabbage, cut into 8 wedges, core kept intact
1 tsp. caraway seeds
1 tsp. cumin seeds or ground cumin
¼ tsp. freshly grated nutmeg
⅛ tsp. ground allspice
¾ cup toasted Marcona almonds or skinned toasted hazelnuts, coarsely chopped
3 tbsp. unsalted butter
1 tbsp. harissa or rose harissa paste
Preheat oven to 400°. Place broth in large nonstick skillet and bring to low simmer over medium heat. Add turkey and keep warm, covered, over lowest heat.
Heat a 12- or 14-inch cast-iron skillet over medium-high; coat with an even layer of cooking spray. Add the cabbage, seasoning with caraway, cumin, nutmeg, allspice, and salt and pepper. Coat the tops of wedges with the cooking spray. Cook cabbage for 2 to 3 minutes on each side, turning, until charred. Transfer skillet to the oven and cook until cabbage is tender, 10 to 12 minutes.
Once cabbage is done, remove the turkey from the stock to a platter. Douse cabbage with the last bit of broth (most will be absorbed). Scatter the nuts on top of cabbage.
Add the butter to the nonstick skillet over medium-high heat. Swirl in the harissa paste. Add the turkey, turning, until well coated in the butter mixture. Add to pan, over cabbage, and drizzle over any remaining butter.