Braised Cabbage Carrots Recipes

BRAISED CABBAGE AND CARROTS

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 AND CARROTS

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.

BRAISED CABBAGE & CARROTS

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.

BRAISED CABBAGE

Steps:

• Bring broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add cabbage and leek. Cover; reduce heat to medium. Simmer until cabbage is tender, 12 to 15 minutes. Transfer cabbage and some of the broth to a serving platter.

BRAISED CABBAGE, CARROTS & ONIONS

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.

BRAISED CABBAGE

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.

BRAISED CABBAGE AND CARROTS

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.

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.

BEER BRAISED CABBAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.