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Savoy Cabbage and Turnips
From Stones River Market
<p>This is a recipe I found at Yummly.com using Market produce. It calls for Savoy Cabbage but I see no reason why other varieties would not work. As written it is not vegetarian, but could a vegetable stock be substituted?</p>Source: Yummly and Williams-Sonoma (http://www.yummly.com/recipe/external/Savoy-Cabbage-and-Turnips-460117) (Entered by John Erdmann)
Serves: Serves 6
2 TBSP butter
1 turnip or several small turnips, peeled and cut into 1/4-inch cubes
1 carrot, peeled and cut into 1/4-inch cubes
1 head savoy cabbage, about 2 lb., quartered, cored and sliced crosswise into strips 1/4 inch wide
3/4 cup low-sodium chicken stock
Coarse salt and freshly ground pepper, to taste
1 TBSP chopped fresh flat-leaf parsley
Step by Step Instructions
- In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes.
- Season with salt and pepper and stir in the parsley. Serve immediately.
- Note: Make your own chicken stock from products available on the Market.
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