Braised Cabbage Carrots Onions Recipes

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 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.

SAUTEED CABBAGE AND CARROTS

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

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 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.