Braised Cabbage & Carrots
Braised cabbage and carrots cooked slowly with onions and garlic in a rich broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cabbage | 1 | Head |
| Carrot | 5 | Count |
| Onion | 2 | Count |
| Garlic | 4 | Clove |
| Olive Oil | 3 | Tbsp |
| Vegetable Broth | 500 | Milliliters |
| Apple Cider Vinegar | 2 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Bay Leaf | 2 | Count |
| Thyme | 1 | Tsp |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced onions and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add sliced cabbage and carrots to the pot, stirring to combine with onions and garlic.
- Pour in vegetable broth and apple cider vinegar, then add bay leaves, thyme, salt, and black pepper.
- Bring the mixture to a simmer, cover, and reduce heat to low.
- Cook for 45 minutes to 1 hour, stirring occasionally, until the cabbage and carrots are tender.
- Remove bay leaves before serving.
Kitchen equipment
Large Pot