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Savoy Cabbage and Turnips

From Stones River Market

<p>This is a recipe I found at 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 ( (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
  1. 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.
  2. Season with salt and pepper and stir in the parsley. Serve immediately.
  3. Note: Make your own chicken stock from products available on the Market.