Braised Cabbage and Carrots


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
14 cups


  • 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


  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.

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