Simmered Cabbage Celery Onions Carrots In Brothbase 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, 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.

RED CABBAGE AND CELERY ROOT COLESLAW WITH APPLE CIDER DRESSING

Steps:

• Combine red cabbage, celery root, carrot, and green onions in a large bowl.
• Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.

SIMMERED CABBAGE, CELERY, ONIONS, CARROTS IN BROTH/BASE

Steps:

• Note: You may use chicken bouillon cubes or vegetable broth or liquid chicken broth in place of chicken base and water.
• In large deep frying pan, pile the vegetables, dried onion and lemon pepper.
• Put the chicken base in water and microwave to dissolve or but all on top of veggies.
• Add olive oil on top and salt if desired. Put a lid on the pan and simmer on low heat. Mix with a spatula a few times. Cook for 15 minutes.
• Serve as a side dish.
• Options:.
• •Add 3 cups cooked rice or noodles and mix. Add margarine before adding.
• •Add 2 cups couscous and mix.
• •Add more chicken broth and add 2 tbsps cornstarch in 1/2 cup cold water and thicken and serve over hard Chinese noodles or mashed potatoes.
• •Add 3-4 cups cooked ham chunks or leftover ham.
• •Add canned corned beef cubes or leftover corned beef.
• •Add cooked turkey or chicken.
• •Add cooked shrimp or crab meat with the addition of 1/2 tsp dry mustard mixed.
• •Add cashew nuts and sliced pimentos before serving.
• •Dissolve 2 tbsps flour in 1 cup milk with 1 teaspoons margarine by whisking. Add and heat. Serve white sauce vegetable mixture over toast points.
• •Add 8 oz can of tomato sauce to base; add cooked drained hamburger or sausage (I add a little splenda if making this addition.

SIMMERED CABBAGE AND TOMATOES

Steps:

• In a large, deep skillet, melt the butter over medium heat. Saute onions in the butter for about 5 minutes or until softening.
• To the skillet, add the crushed tomatoes, vinegar, sugar, garlic, salt, pepper, oregano and clery seeds; stir well and bring to just a soft boil.
• Place chopped cabbage on top (the skillet will be full, but the cabbage will wilt down); reduce heat to medium-low, cover tightly and simmer for 15 minutes.
• Remove lid and stir. Replace lid and simmer for an additional 20-25 minutes, (stirring once halfway through) or until desired tenderness is reached. If it appears to drying, just add a little water/broth.
• Turn off heat. Stir in the cream cheese; heat through and serve.
• ***For Crockpot: Put everthing in the crockpot EXCEPT the cream cheese. Cook on low for 6-8 hours or high for about 3 hours (depends on how tender you like your cabbage). When done, stir in the cream cheese.

SIMMERED CABBAGE

Steps:

• Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
• Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.
• Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
• Taste and adjust seasoning, serve hot.

BUTTERY CABBAGE AND CARROTS

Steps:

• Melt butter, add onion and stir fry 2 minute.
• Add carrots, cabbage, salt and celery seed.
• Cover and cook over med. heat 10 minutes.
• Stir occasionally.
• Stir in the lemon juice.