Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pair this quick side with roast pork or chicken.

Robin Bashinsky
Recipe by Cooking Light November 2013

Gallery

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

Recipe Summary test

hands-on:
17 mins
total:
17 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

136 calories; fat 6g; saturated fat 2.3g; mono fat 2.5g; poly fat 0.4g; protein 6.1g; carbohydrates 15.9g; fiber 5.4g; cholesterol 8mg; iron 1.8mg; sodium 359mg; calcium 137mg.
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