This is a perfect remedy for that situation because it merges both the turnip greens as a base on the cabbage bowl and the turnip itself, roasted to contrast the textures in the bowl.
The beauty of this meal comes in simplicity. The organic and freshly harvested produce shines and only needs a little bit of spice to bring out all of its flavors.
Harissa and cumin flavor the turnips themselves which gives this bowl a little bit of a kick and a nod to a traditional Asian broth bowl.
How to roast turnips
- Aim for all pieces to be roughly the same size and thickness. This will lead to equal cooking times and consistently cooked turnip squares.
- There must be enough oil to coat every piece of turnip
- Reduce water as much as possible on the turnips so that they roast instead of steam
- When roasting, keep all turnip pieces separated from each other so they can brown evenly on all sides.
Why should I eat Turnips?Variety is the spice of life, including in your diet. It is important to eat a variety of vegetables so you can reap the benefits of the different nutrient profiles.
Turnips are a member of the cruciferous family, which are known to promote good gut flora. They are also rich in fiber, and vitamins A, B 1,2,3,5,6,9, C, E, and K. Turnips also have Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, and Sodium.
Making the Cabbage and Turnip Broth BowlsStart by cleaning off the turnips and separating the root from the greens. Make sure to wash the roots well. Trim the greens to remove the bottom stems.
Slice the cabbage into thin strips and dust with real salt. This helps to remove excess moisture form the cabbage before cooking.
Cut the root into 1/2 inch sized squares and coat with harissa, cumin, real salt, Italian seasonings, and EVOO. Roast at 350 for 10 minutes and then switch the oven to broil at 500 degrees.
Place lard (preferably skimmed off a fresh batch of bone broth) and broth into a skillet. Add cabbage and turnip greens and saute for about 5 minutes or until the greens are bright green.
Salted Cabbage and Turnips Bowl with Broth Poached Eggs
- 1 Bunch turnips with greens
- 1 tsp Harissa
- 1 tsp Cumin
- 1/4 tsp Italian seasoning
- 1 tsp Real salt divided
- 1 1/2 tbsp EVOO
- 1/4 Head green cabbage
- 2 tbsp the skimmed fat from bone broth broth can sub butter, lard or EVOO
- 2 Ladles of broth
- 2 Pasture raised eggs
- 2 grinds Black pepper optional
- Preheat oven to 350
- Rinse turnips, separating greens from the root vegetable.
- Slice turnips into 1/2 inch squares and put on a baking sheet. Coat with spices, including 1/2 tsp of real salt and oil and massage onto every surface
- Bake at 350 for 10 minutes. Increase temperature to 500 and switch to broil.
- Cook another 5-6 minutes or until golden brown
- Meanwhile, chop cabbage into long shreds and salt with about 1/2 tsp of real salt and set aside.
- Rinse turnip greens, removing bottom stems where there are no leafy greens. Coarsely chop remaining greens using about 3-4 knife chops.
- Skim about 2 tbsp of the fat from top of bone broth, or use another fat of your choosing, and add to a large saute pan with broth.
- Bring broth and fat to a simmer and add salted cabbage. Then add turnip greens.
- Stir and cook down until both veggies are bright brilliant green. Do not overcook. This should take about 5 minutes.
- Tong greens into a bowl, making sure to allow the remaining broth to stay in the pan.
- Poach egg by cracking it directly into the remaining heated bone broth that was used to saute the greens.
- Salt and pepper egg and cover so that the egg poaches.
- Top greens with roasted turnips and poached eggs.
- Serve and Enjoy!