Ingredients
1 tablespoon extra virgin olive oil (EVOO)
1/4 head green cabbage, shredded
1-2 carrots, grated
1/3 cup green beans (a generous handful), coarsely chopped
1 pinch ground turmeric
1 beef frank, sliced
2 cups chicken stock or water
1 cup cooked rice
Directions
In a medium, deep skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the cabbage, carrots and green beans and cook until slightly softened, 4-5 minutes. Add the turmeric and cook for another minute. Add the frank and cook until heated through; add 1 cup chicken stock and cook for 3-4 minutes. Stir in the cooked rice and the remaining 1 cup chicken stock.
