March 12, 2017
Main Dish, Side Dishes, Beans,
Vegetables, Cabbage, North American, 5-Minute Prep, Budget-Friendly, One-Bowl Does it!, Quick Meals, Fall/Autumn, Weeknight Meals, Skillet, Gluten-Free, Heart Healthy, High Fiber, Low Cholesterol, No Eggs, Vegetarian, White Beans, Turnips, Kosher Dairy more
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"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."
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.
Reduce heat to medium-low; cover and cook 6 minutes or until the turnips are slightly tender, stirring occasionally.
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.
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