Braised Red Cabbage and Turnips

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  • Level: Easy
  • Total: 1 hr 3 min
  • Prep: 8 min
  • Inactive: 25 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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1 1/2 tablespoons mustard seeds

2 tablespoons butter

1 tablespoons olive oil

1 pound turnips, peeled and diced (about 3)

1 head red cabbage, sliced thin

1/4 cup apple cider vinegar

1 cup chicken stock



  1. In a large saute pan, heat pan on medium and add the mustard seeds. Toast seeds until fragrant, about 1 minute. Add butter and oil. When butter is melted, add the turnips and cabbage and saute until cabbage begins to wilt, about 5 minutes. Mix in vinegar and stock. Bring mixture to a simmer, cover and braise until a knife inserted in a turnip comes out easily and cabbage is wilted and tender, about 25 minutes. Season, to taste, with salt.

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