Braised Cabbage, Carrots & Onions
photo by Derf2440
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
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
-
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!!
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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
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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.
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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!!
-
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!
RECIPE SUBMITTED BY
Dancer
Guelph, 0