Ingredients

• 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

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Instructions

1. In a large saute pan, heat pan on medium and add the mustard seeds. Toast seeds until fragrant, about 1 minute. Add butter and oil. When butter is melted, add the turnips and cabbage and saute until cabbage begins to wilt, about 5 minutes. 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.