• 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

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.

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