• 1 ½ TBLS mustard seeds
• 3 TBLS cooking oil of choice
• 1 ½ -2 cups turnips, peeled and diced
• 1 small head red cabbage, thinly sliced
• ¼ cup apple cider vinegar
• 1 cup chicken stock
• Salt, to taste

Heat a large skillet on medium. Add mustard seeds and toast 1 minute, stirring. Add cooking oil. When hot, add turnips and cabbage. Saute until softened, about 5 minutes. Mix in vinegar and stock. Bring to a simmer and braise, covered, until veggies are tender, about 25 minutes. Season to taste.