Braised Cabbage, Carrots & Onions

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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. This was very good, I did one change and that is I used apple juice instead of the chicken broth and it added just that little bit of tang.
     
  2. Very yummy! I'm always looking for different ways to cook cabbage - and this one is a new favourite! I substituted a leek instead of an onion. It makes a great veggie side!
     
  3. We added garlic and used olive oil instead of butter. This is just my favorite side dish ever. Made with a pork tenderloin and another time with a strip steak. Thanks so much for a keeper!
     
  4. Great recipe to play around with. Reminds me of the cabbage and apples dish my mother always makes. I followed the recipe , but subbed olive oil for the butter, left out the parsley because I didn't have any and used veggie stock instead of chicken. Tastes pretty good, but I did eat it with ketchup because it needs a bit more zing to it. Enjoyed it a lot!!
     
  5. This was very good! I was looking for something that didn't involve turning the cabbage into soup and this was perfect. I doubled the cabbage, added 1 carrot, used 1 lg, onion instead of 2, added 1/4 c. evoo, used Lawrey's seasoning instead of salt plus added 1 parsnip, 2 potatoes, and 3 ribs celery. I prepared all the veggies and added them to the butter and oil and tossed to coat, then let them cook while I chopped the cabbage. Then added the cabbage. I served it with chopped crisp cooked turkey bacon since my kids love it. Very good!
     
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Tweaks

  1. I was looking for a recipe to use up some cabbage and carrots, and decided to try this one based on the great reviews it got. Wow, what a delicious veggie dish! It looked pretty unassuming, but it was so good! My husband and my toddler both liked it too. This will definitely be a recipe that I'll be making often from now on. :) P.S. We are vegetarian so I substituted vegetable broth for the chicken broth, and it was excellent.
     
  2. Great recipe to play around with. Reminds me of the cabbage and apples dish my mother always makes. I followed the recipe , but subbed olive oil for the butter, left out the parsley because I didn't have any and used veggie stock instead of chicken. Tastes pretty good, but I did eat it with ketchup because it needs a bit more zing to it. Enjoyed it a lot!!
     
  3. This was very good! I was looking for something that didn't involve turning the cabbage into soup and this was perfect. I doubled the cabbage, added 1 carrot, used 1 lg, onion instead of 2, added 1/4 c. evoo, used Lawrey's seasoning instead of salt plus added 1 parsnip, 2 potatoes, and 3 ribs celery. I prepared all the veggies and added them to the butter and oil and tossed to coat, then let them cook while I chopped the cabbage. Then added the cabbage. I served it with chopped crisp cooked turkey bacon since my kids love it. Very good!
     
  4. We added garlic and used olive oil instead of butter. This is just my favorite side dish ever. Made with a pork tenderloin and another time with a strip steak. Thanks so much for a keeper!
     
  5. This was very good, I did one change and that is I used apple juice instead of the chicken broth and it added just that little bit of tang.
     

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