Ingredients

• 1 1/2 pounds boneless turkey breast tenderloins
• 1 large red onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 4 bay leaves, halved
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground allspice
• 1/4 cup olive oil
• 6 cups finely shredded red cabbage
• 1/2 cup red onion, thinly sliced
• 3 tablespoons balsamic vinegar
• 3 tablespoons golden brown sugar
• 1/2 teaspoon ground allspice

Instructions

1. Place turkey in 1-gallon plastic bag. Add next 7 ingredients. Seal bag and turn several times to blend ingredients. Refrigerate and marinate overnight, turning several times.
2. For Slaw: Heat oil in heavy large skillet over high heat. Add cabbage and onion and cook until cabbage is wilted, stirring, about 3 minutes. Transfer cabbage mixture and all oil from skillet to medium bowl. Mix in vinegar, brown sugar, and allspice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate, tossing occasionally.) Prepare barbecue (medium heat). Remove turkey from marinade. Grill until meat thermometer inserted in center registers 165°F, brushing occasionally with marinade, about 8 minutes per side. Transfer turkey to plate. Tent with foil and let stand 10 minutes. Slice turkey diagonally across grain into 1/4-inch-thick slices. Mound cabbage in center of platter. Arrange turkey slices around cabbage.
3. Heat oil in heavy large skillet over high heat. Add cabbage and onion and cook until cabbage is wilted, stirring, about 3 minutes. Transfer cabbage mixture and all oil from skillet to medium bowl. Mix in vinegar, brown sugar, and allspice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate, tossing occasionally.)
4. Prepare barbecue (medium heat). Remove turkey from marinade. Grill until meat thermometer inserted in center registers 165°F, brushing occasionally with marinade, about 8 minutes per side. Transfer turkey to plate. Tent with foil and let stand 10 minutes. Slice turkey diagonally across grain into 1/4-inch-thick slices. Mound cabbage in center of platter. Arrange turkey slices around cabbage.