Braised Cabbage And Carrots
braised cabbage and carrots braised cabbage and carrots recipe
Then pour over the vegetables evenly the oil and the broth or water. Ingredients 2 tablespoons olive oil cup chopped onion 1 2 cloves garlic minced 1 medium head green cabbage cored and coarsely sliced 10 cups medium head purple cabbage cored and coarsely sliced 5 cups 8 ounces baby carrots with tops trimmed and quartered lengthwise 2 cups vegetable.
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In a large pot over medium heat cook bacon halfway through.
Braised cabbage and carrots. Directions add cabbage carrots and parsley to butter in a medium sauce pan and mix until well coated with butter. In my opinion braised cabbage is not enhanced by the flavor of bacon or smoked pork. Shred the cabbage and cut the carrots into matchstick size.
Stir in salt pepper and broth. Cover and reduce to a simmer and steam 2 hours. Cover and reduce to simmer and steam 2 hours stirring every 15 minutes.
Heat a pan under medium heat with a tablespoon of butter and add the cabbage carrots and garlic. Clean thoroughly and let drain. Cut the cabbage into 8 wedges and then lay in the baking dish.
In large pot over medium heat cook bacon halfway through. Uncover and bake 15 minutes more or until browned. Directions core cabbage and chop into 2 inch pieces.
Cover tightly with foil and bake 1 hour until tender. They can overlay slightly and still cook but try to do as much of a single layer as possible. Add cabbage water and smash seasoning.
Stir and toss then add the hot water turn the heat to low and place lid on the pan. It will release its fat and be lightly browned but still. Heat the butter in a pan then add the carrots and sizzle for 1 min until glossy and coated.
Arrange the cabbage in a single layer in the baking dish a little overlap is okay. Nestle the cabbage wedges snugly in the pan and pour over the stock. Properly braised cabbage should be buttery tender and taste like cabbage enhanced simply by the natural sugars in onions and carrots.
Cover bring to a boil reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender crisp and still. Add the onions and carrots drizzle with broth and the remaining 3 tablespoons oil and season with salt and pepper. Ingredients 1 head cabbage cut into 8 wedges 1 2 cup onion sliced 2 carrots peeled and sliced 1 2 cup chicken or vegetable broth 1 4 cup butter cut into small pieces salt and pepper to taste 2 tablespoons chopped parsley cooking spray.
Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender. If too much liquid remains. It will release the fat and be lightly browned but still not.
Add the cabbage water and smash seasoning. I use a wok to cook this so i have more room in the pan to toss around. Scatter over the cabbage the onion garlic and carrots.
Directions core cabbage and chop into 2 inch pieces.
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