BRAISED CABBAGE AND CARROTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
- In a large pot over medium heat, cook bacon halfway through. It will release its fat and be lightly browned, but still moist.
- Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
- Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.
BRAISED CABBAGE
Braised cabbage is a tasty side dish with any meal.
Provided by Mark
Categories Side Dish Vegetables
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 9.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 434.6 mg, Sugar 6 g
BRAISED CABBAGE & CARROTS
A simple, healthy vegetable side dish that can be left to slow cook as you prepare your main dish
Provided by Good Food team
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated. Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.
Nutrition Facts : Calories 57 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
BRAISED CABBAGE
Provided by Tyler Florence
Categories side-dish
Time 8m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.
BRAISED CABBAGE AND CARROTS
Make and share this Braised Cabbage and Carrots recipe from Food.com.
Provided by Grannydragon
Categories Vegetable
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Core Cabbage and chop into 2-inch pieces.
- In large pot over medium heat, cook bacon halfway through. It will release the fat and be lightly browned, but still not crisp.
- Add Cabbage, water and Smash Seasoning. Cover and reduce to simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper to taste.
- Smash Seasoning:.
- Mix ingredients throughly and keep in a tightly sealed container for up to 6 months.
Nutrition Facts : Calories 150.9, Fat 4.2, SaturatedFat 1.4, Cholesterol 5.4, Sodium 182.2, Carbohydrate 26.2, Fiber 10.2, Sugar 13.5, Protein 5.9
TANGY BRAISED CABBAGE WITH APPLES AND ONIONS
Steps:
- Gather the ingredients.
- Melt the butter in a large saucepan or Dutch oven over medium-low heat. When the butter is hot, add onion and apple and cook, stirring, for about 7 to 10 minutes, or until soft.
- Add cabbage, black pepper, vinegar, and the preserves or jelly. Stir to mix well. Cover the pan tightly and simmer slowly over low heat for about 1 to 1 1/2 hours, or until cabbage is very soft and tender.
- Taste and add salt, as needed.
Nutrition Facts : Calories 303 kcal, Carbohydrate 51 g, Cholesterol 30 mg, Fiber 8 g, Protein 3 g, SaturatedFat 7 g, Sodium 102 mg, Sugar 35 g, Fat 12 g, ServingSize 4 servings, UnsaturatedFat 0 g
BRAISED CABBAGE AND CARROTS
Steps:
- Core the cabbage and slice it into 2 inch squares. Thoroughly rinse the cabbage under running water, and then drain in a colander. Cook the bacon in a large pot over medium-high heat until it has rendered much of its fat and is lightly browned but still moist (do not drain the fat). Add the onion and a generous pinch of salt and pepper, and cook, stirring, for another 5 to 7 minutes, until the onion is softened. Add the cabbage, 1 cup water, and the Smash Seasoning to the pot. Bring the mixture to a boil, reduce the heat to low, then cover and braise for about 1 hour, stirring occasionally, until the cabbage is tender.
- Add the carrots. Cover and cook for another hour, stirring occasionally, until the carrots are tender. Stir in the parsley, taste for seasonings, and add more salt and pepper, as desired.
- Smash Seasoning
- Stir together the ingredients in a small bowl.
BRAISED CABBAGE AND CARROTS
Vegetables become way more tempting when you simmer them with herbs and spices including thyme, paprika, and cumin.
Provided by Ayesha Curry
Time 35m
Number Of Ingredients 11
Steps:
- In an 8-qt. Dutch oven heat olive oil over medium-high. Add onion and garlic; cook 1 minute or until fragrant and soft. Add cabbages, carrots, stock, thyme, paprika, and cumin. Bring to boiling; reduce heat to medium-low. Cook, covered, 20 to 25 minutes or until cabbage is tender. Season with salt and black pepper.
Nutrition Facts : Calories 87 kcal, Carbohydrate 12 g, Protein 2 g, SaturatedFat 1 g, Sodium 287 mg, Sugar 7 g, Fat 4 g, UnsaturatedFat 3 g
BRAISED CABBAGE, CARROTS & ONIONS
Make and share this Braised Cabbage, Carrots & Onions recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add cabbage, carrots and parsley, to butter in a medium sauce pan, and mix until well coated with butter.
- Stir in salt, pepper and broth.
- Cover, bring to a boil, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in colour.
- If too much liquid remains in skillet near the end of the cooking time, uncover and increase heat to high for a minute.
- Stir often while liquid evaporates.
Nutrition Facts : Calories 174.8, Fat 12.1, SaturatedFat 7.5, Cholesterol 30.5, Sodium 913.4, Carbohydrate 14.8, Fiber 4.7, Sugar 7.4, Protein 3.9
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