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.

How to Make It

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.

Ratings & Reviews

mmidorijoy's Review

bellymama
February 19, 2014
Really good! I'd make this again!

bellymama's Review

mmidorijoy
February 17, 2014
Delicious! Followed the recipe exactly and loved it. We had this for meatless Monday with sautéed green beans and some crusty bread. Will definitely make this again.

Kiriko's Review

Kiriko
January 11, 2014
N/A

Joutesgab's Review

Joutesgab
November 24, 2013
Excellent!. My daughter who "doesn't like beans" ate her serving and went back to the pan to finish the rest. Delicious.