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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
- 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.
- 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.
- Stir in vinegar and sugar; cook and stir 1–2 minutes or until cider has reduced by about one-half.
- 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%