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Cabbage with White Beans, Turnip, and Pecorino

Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr
Hands-on time 17 mins
Total time 17 mins
Yield Serves 4 (serving size: 1 cup)
Pair this quick side with roast pork or chicken.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.