Cabbage With White Beans,Turnip & Pecorino
Recipe: #25764
March 12, 2017
Categories: Side Dishes, Beans, Cabbage, 5-Minute Prep, One-Pot Meal, Gluten-Free Heart Healthy, High Fiber, Low Cholesterol, No Eggs, Vegetarian, White Beans, Turnips, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.