Braised Red Cabbage and Turnips
Cider vinegar lends fruity notes to this wintry dish of braised vegetables.
- 1 1/2 tbsp mustard seeds
- 25g unsalted butter
- 1 tbsp. olive oil
- 500g turnips, peeled and diced (about 3)
- 1 head red cabbage, sliced thin (about 1-1.5 kg)
- 60ml apple cider vinegar
- 250ml chicken stock
2) 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.