Cut the turkey in to 5-7cm chunks.
Place a potjie* pot over high heat or use a deep cast iron roasting dish. Add 4 tbsp oil, fry the onions, garlic, cinnamon and cloves to release the fragrance. Add the meat and brown a few pieces at a time.
Remove the meat and set it aside once you have browned all the pieces of meat evenly.
Pour the remaining oil into the pot. When it is hot, add the potatoes, parsley, carrots, browned meat, cabbage and the wine. Season well with salt and pepper then turn the heat down to medium and cook for 20-30 minutes.