Braised cabbage & carrots

Braised cabbage & carrots

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(2 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 4
A simple, healthy vegetable side dish that can be left to slow cook as you prepare your main dish

Nutrition and extra info

Nutrition: per serving

  • kcal57
  • fat2g
  • saturates1g
  • carbs7g
  • sugars7g
  • fibre4g
  • protein3g
  • salt0.1g
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Ingredients

  • small knob butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 carrot, cut into batons
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 Savoy cabbage, cut into 8 wedges attached at the core
  • 100ml chicken stock

Method

  1. Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated. Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.

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Comments (3)

lucindamorrell's picture
5

I made this with the purple cabbage and wow, you actually made it edible and thoroughly delicious! So much so we'll use it again. Thanks

frankiemckenna's picture

A really easy and attractive way to serve simple side dish. I have cooked this several times without there being any left at the end of the meal.

petercg's picture
5

Did this exactly as described with a young savoy cabbage cut straight from the garden. So good I did it again the next day!

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