Braised Cabbage and Carrots

3.0
(2)

Vegetables become way more tempting when you simmer them with herbs and spices including thyme, paprika, and cumin.

Braised Cabbage and Carrots
Hands On Time:
15 mins
Total Time:
35 mins
Servings:
8
Yield:
14 cups

Ingredients

  • 2 tablespoon olive oil

  • ½ cup chopped onion

  • 1 - 2 cloves garlic, minced

  • 1 medium head green cabbage, cored and coarsely sliced (10 cups)

  • ½ medium head purple cabbage, cored and coarsely sliced (5 cups)

  • 8 ounce baby carrots with tops, trimmed and quartered lengthwise

  • 2 cup vegetable stock or chicken stock

  • 1 teaspoon dried thyme, crushed

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • Salt and black pepper to taste

Directions

  1. 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.

Nutrition Facts (per serving)

87 Calories
4g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 87
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Sodium 287mg 12%
Total Carbohydrate 12g 4%
Total Sugars 7g
Protein 2g
Vitamin C 589.9mg 2,950%
Calcium 75mg 6%
Iron 1.5mg 8%
Potassium 356mg 8%
Folate, total 55.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles