Cabbage With White Beans,Turnip & Pecorino

4
Servings
5m
Prep Time
17m
Cook Time
22m
Ready In


"With the beans, this dish could be a vegetarian entree, but works really well as a side to pork or chicken. Great fall side dish. Serves 4 as a side."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (335.6 g)
  • Calories 260.8
  • Total Fat - 10.3 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 96.4 mg
  • Sodium - 1868.5 mg
  • Total Carbohydrate - 12.7 g
  • Dietary Fiber - 3.2 g
  • Sugars - 4 g
  • Protein - 31.2 g
  • Calcium - 118 mg
  • Iron - 3.2 mg
  • Vitamin C - 14.5 mg
  • Thiamin - 0.2 mg

Step 1

Heat a large non-stick skillet over medium high heat. Add the oil to the pan; swirl to coat. Add turnip, thyme, shallots, and 1/8 teaspoon salt; saute 2 minutes.

Step 2

Reduce heat to medium-low; cover and cook 6 minutes or until the turnips are slightly tender, stirring occasionally.

Step 3

Increase the heat to medium hihg. Add the beans and cook 2 minutes, stirring occasionally. Add the remaining 1/4 teaspoon salt, cabbage, 1/4 cup water, vinegar, and pepper. Cook 1 minute or until the cabbage is slightly wilted, stirring occasionally. Top evenly with cheese.

Tips & Variations


No special items needed.

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