Cabbage with White Beans, Turnip, and Pecorino

Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr

Pair this quick side with roast pork or chicken.

Yield: Serves 4 (serving size: 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 17 Minutes
Total: 17 Minutes

Nutritional Information

Amount per serving
  • Calories: 136
  • Fat: 6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.1g
  • Carbohydrate: 15.9g
  • Fiber: 5.4g
  • Cholesterol: 8mg
  • Iron: 1.8mg
  • Sodium: 359mg
  • Calcium: 137mg

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)

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cabbage with White Beans, Turnip, and Pecorino Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy