Braised Red Cabbage and Turnips

• 1 1/2 tablespoons mustard seeds
• 2 tablespoons butter
• 1 tablespoons olive oil
• 1 pound turnips, peeled and diced (about 3)
• 1 head red cabbage, sliced thin
• 1/4 cup apple cider vinegar
• 1 cup chicken stock
• Salt

1. In a large saute pan, heat pan on medium and add the mustard seeds.
2. Toast seeds until fragrant, about 1 minute.
3. Add butter and oil.
4. When butter is melted, add the turnips and cabbage and saute until cabbage begins to wilt, about 5 minutes.
5. Mix in vinegar and stock.
6. 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.
7. Season, to taste, with salt.

mustard seeds, butter, olive oil, red cabbage, apple cider vinegar, chicken stock, salt

Taken from www.foodnetwork.com/recipes/sunny-anderson/braised-red-cabbage-and-turnips-recipe.html (may not work)