Cabbage with White Beans, Turnip, and Pecorino

Cabbage with White Beans, Turnip, and Pecorino Recipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr
Pair this quick side with roast pork or chicken.


Serves 4 (serving size: 1 cup)
Total time: 17 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 17 Minutes
Total: 17 Minutes

Nutritional Information

Calories 136
Fat 6 g
Satfat 2.3 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 6.1 g
Carbohydrate 15.9 g
Fiber 5.4 g
Cholesterol 8 mg
Iron 1.8 mg
Sodium 359 mg
Calcium 137 mg


1 tablespoon extra-virgin olive oil
1 cup cubed peeled turnip
1 tablespoon chopped fresh thyme
1/4 cup thinly sliced shallots
3/8 teaspoon kosher salt, divided
1 (15-ounce) can unsalted white beans, rinsed and drained
4 cups thinly sliced green cabbage
1/4 cup water
1 tablespoon champagne vinegar
1/2 teaspoon freshly ground pepper
1 ounce pecorino Romano cheese, shaved (about 1/2 cup)


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turnip, thyme, shallots, and 1/8 teaspoon salt; sauté 2 minutes. Reduce heat to medium-low; cover and cook 6 minutes or until turnips are slightly tender, stirring occasionally. Increase heat to medium-high. Add beans; cook 2 minutes, stirring occasionally. Add remaining 1/4 teaspoon salt, cabbage, 1/4 cup water, vinegar, and pepper; cook 1 minute or until cabbage is slightly wilted, stirring occasionally. Top evenly with cheese.

Robin Bashinsky,

Cooking Light

November 2013
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