Braised Cabbage and Carrots.

Put more cabbage on your table with this easy and delicious side dish, Braised Cabbage and Carrots. This is a new favorite for us, this tender mildly sweet cabbage and carrots side dish goes with just about everything. 

Cabbage goes into the market basket each time we shop. 

For several reasons. It is still a frugal priced vegetable, with good keeping qualities, and it can be prepared in many different ways. Both cooked and raw. For our smaller family I usually use one forth of the head of cabbage each time I prepare it. Giving us plenty of variety and enjoyment until it is shopping time once again. You will find five side dish recipes using cabbage, two cabbage salads, a main dish and two soups calling for cabbage. Along with a handful of recipes calling for sauerkraut. And now this easy Braised Cabbage and Carrots from last night's dinner. We have made this twice this week...

Butter or oil? 

This braised dish calls for oil in place of butter. Don't misunderstand, I love butter! It always offers what ever you are cooking the opportunity to become golden brown and have that delicious nutty flavor. And yes, some of the recipes already on the blog are fried in butter or bacon and have that delicious nutty golden brown flavor. But this dish is different. It is mild, it is naturally slightly sweet , and it goes with everything. Cabbage when treated gently has a mild flavor. Making this cabbage side dish the one to try out on all those who claim they just don't like cabbage...

Plus this dish does not need a lot of the cook's attention.

Put it on to cook, and within a few minutes it is ready to braise on it's own, without the attention of the cook. Leaving you free to prepare other dishes or simply have a sit down while dinner finishes up and is ready to serve. A little salt and pepper to season and you have a tender cabbage side dish the whole family will enjoy. Braised Cabbage and Carrots is the easy way to get a vegetable on the table that goes with everything, with a flavor that everyone will enjoy. 

Additional notes on this recipe:

You will notice that there are no onions or garlic. That was on purpose! Cabbage is mild when treated to gentle heat, and needs no additional flavoring. 

For those who love to add a bit of color before serving, fresh parsley is the perfect choice. 

Salt and pepper are added before braising, but feel free to adjust the final flavor before serving. 

Often times we do not peel carrots, but for this recipe we do. Carrots are sweeter without the peel, which is what you want for this recipe.

This recipe as written serves 2 or 3, double or triple as needed for your family. 

Ingredients needed for this recipe:

• cabbage
• carrots
• oil
• salt
• freshly ground pepper

You will also need the following:

• large cutting board
• kitchen knife
• vegetable peeler
• large frying pan, with lid
• serving dish

Now we are ready to begin!

Braised Cabbage and Carrots

by the seat of my pants!

1/4 medium head green cabbage

2-3 medium carrots

mild flavored oil, we used avocado

salt to taste

pepper to taste

Remove and discard any outside leaves that are damaged or dried up. Cut the cabbage into thin slices. Add the oil to the skillet and begin heating the pan on medium heat. Add the cut cabbage. 

Peel and shred the carrots, add to the cabbage in the pan. 

Season with salt and pepper to taste. 

Let cook about five minutes, the add 1/4 c water and cover with the lid.

 

Let cook 10-15 minutes, remove the lid and carefully turn and stir the vegetables. Replace the lid and let cook another 5-10 minutes or until tender. Place in a serving dish, and serve. 

Storage options for Braised Cabbage and Carrots. Store any leftover Braised Cabbage and Carrots in the refrigerator in a covered container for up to three days. Reheat before serving. I do not recommend freezing this dish. 

UPDATE:  For your convenience, a "copy and paste" version of Braised Cabbage and Carrots has been included below. 

You may also enjoy: 

Cabbage New Potato and Onion Skillet. 

#wholefoodingredients

#scratchmadefoodforyourfamily

#eatmorevegetables!

Thanks for stopping by!

We offer new and delicious recipes as well as DIY ideas for your home, regularly. Feel free to drop us an email request for any question or recipe you may be looking for. In addition, like all our guests, we invite you to come for a visit again and again for new recipes, and my down-home take on frugal ways to keep your home in tip top shape.

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household. 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing From the Heart... stories of life, living, and family. Now, From the Heart Vol II can be found here. 

Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here. 

 

Printable "copy and paste" version:

Braised Cabbage and Carrots

by the seat of my pant

1/4 medium head green cabbage

2-3 medium carrots

mild flavored oil, we used avocado

salt to taste

pepper to taste

Remove and discard any outside leaves that are damaged or dried up. Cut the cabbage into thin slices. Add the oil to the skillet and begin heating the pan on medium heat. Add the cut cabbage. 

Peel and shred the carrots, add to the cabbage in the pan. 

Season with salt and pepper to taste. 

Let cook about five minutes, the add 1/4 c water and cover with the lid. Let cook 10-15 minutes, remove the lid and carefully turn and stir the vegetables. Replace the lid and let cook another 5-10 minutes or until tender. Place in a serving dish, and serve. 

Storage options for Braised Cabbage and Carrots. Store any leftover Braised Cabbage and Carrots in the refrigerator in a covered container for up to three days. Reheat before serving. I do not recommend freezing this dish. 

~~~