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Red Beans and Cabbage
Recipes
Red Beans and Cabbage
6 servings
25 minutes total
Ingredients
  • 1 head green cabbage (about 3 lb), thinly sliced
  • 4 medium turnips, chopped
  • 2 cloves garlic, coarsely chopped
  • 4 slices bacon
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 can red beans (15–16 oz), drained
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
Prep
    • Slice cabbage (6 cups).
    • Peel turnips and cut into small bite-size pieces (2 cups).
    • Chop garlic; cut bacon into 1-inch-long pieces (wash hands).
Steps
  1. Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook 4–6 minutes and until crispy. Remove bacon from pan; discard one-half of the bacon fat.
  2. Add to same pan with remaining one-half bacon fat: cabbage, turnips, and garlic; cook and stir 10–12 minutes or until cabbage wilts and turnips soften.
  3. Stir in vinegar and sugar; cook and stir 1–2 minutes or until cider has reduced by about one-half.
  4. Stir in beans, salt, pepper, and bacon; cook 1–2 minutes or until beans are thoroughly heated. Serve.

Amount per ⅙ recipe serving: Calories 190, Total Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Chol 10mg, Sodium 300mg, Total Carb 29g, Fiber 7g, Sugars 11g, Protein 8g, Calc 15%, Vitamin A 4%, Vitamin C 140%, Iron 6%