Braised Cabbage with Brussels Sprouts and Squash

This cool weather side gets zip from a mustardy vinegar sauce that's accented with caraway seeds.

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2.0 by 2 people

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  • Makes: 12 servings
  • Hands On: 25 mins
  • Total Time: 50 mins

Braised Cabbage with Brussels Sprouts and Squash

Directions

  1. In a large Dutch oven, heat olive oil over medium-high heat. Add the Brussels sprouts and cook about 5 minutes or until browned, stirring once.
  2. Add squash, cabbage, onion, vinegar, broth, garlic, mustard seeds, caraway seeds, salt, and pepper to Dutch oven. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until desired doneness, stirring occasionally. Stir in sliced apple.
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Nutrition Facts (Braised Cabbage with Brussels Sprouts and Squash)

  • Per serving:
  • 108 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 153 mg sodium ,
  • 23 g carb. ,
  • 4 g fiber ,
  • 13 g sugar ,
  • 3 g pro.
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Reviews (1)

2 Ratings
794 Days Ago
Has to be something wrong with this recipe which I got from my magazine. All I tasted is vinegar and I spent way too much money on these ingredients. AWFUL!!

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