Braised cabbage & carrots

Braised cabbage & carrots

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(2 ratings)

Prep: 10 mins Cook: 35 mins


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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  • small knob butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 carrots, cut into batons



    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


  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, questions and tips

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31st May, 2013
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
8th Mar, 2013
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.
11th Aug, 2012
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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