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)
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


  • 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. 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.
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