VERONICA HINKE

author • speaker • journalist • coach

Recipes & Food Styling

Braised Red Cabbage and Turnips

Feb 29, 2024 | Food Styling, Recipes, Red Cabbage

A crave-able red cabbage side without the bacon  

The perfect Lenten recipe: You can hold the bacon in this yummy, colorful braised red cabbage. Dried cherries and chopped turnips make this classic side dish just as satisfying!

I love the brilliant, crisp lavender hues of turnips so much that I can hardly walk past them in the store! They’re just plain gorgeous! When cooked tender, especially with the brown sugar and white wine vinegar in this recipe, they’re turnips are down right addictive.

Today this is an ideal accompaniment for my Lenten Friday Fish meal of Salmon Loaf. The salmon recipe is featured in my new book The Great Gatsby Cooking & Entertaining: Decadent Dishes and Classic Cocktails from The Roaring 20s, which is available now for pre-orders and will be on bookstores everywhere on September 8. Here is the wonderful recipe for the cabbage and turnips:

Braised Red Cabbage and Turnips

1 tablespoon extra-virgin olive oil

1 small head red cabbage, chopped finely

3 small turnips, chopped

1/2 cup brown sugar

1 tablespoon apple cider vinegar

1/4 teaspoon pink Himalayan sea salt

1/4 teaspoon freshly ground multi-color peppercorns

1 cup dried cherries

In a large skillet over medium-high heat, heat the olive oil and stir-fry the ingredients until they are well combined and the cabbage and turnips are fork-tender, about 15 minutes. Remove from heat, and serve.