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
  • Salt
1) Heat a large saute pan over medium heat and add the mustard seeds. Toast seeds until fragrant, about one minute. Add butter and oil. When butter melts, add the turnips and cabbage and saute until cabbage begins to wilt, about five minutes.

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.

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