Braised Cabbage and Carrots
Transform simple vegetables into a comforting, flavor-packed dish with this Braised Cabbage and Carrots recipe. This savory side combines tender green cabbage, sweet carrots, and fragrant sautéed onions and garlic, all simmered to perfection in a delicate blend of vegetable broth and apple cider vinegar. A hint of optional sugar adds a subtle touch of sweetness, while fresh parsley provides an herbaceous finish. Perfectly balanced between tangy and savory, this dish is a versatile accompaniment to roasted meats, hearty grains, or plant-based mains. Ready in just about an hour, it’s an easy yet impressive recipe ideal for family dinners or holiday gatherings.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 3 large carrots
- 1 medium yellow onion
- 2 tablespoons olive oil
- 3 large garlic cloves
- 1 cup vegetable broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and slice each quarter into thin strips.
Peel the carrots and slice them into thin rounds or matchstick-sized pieces.
Peel and finely chop the onion.
Mince the garlic cloves.
Heat olive oil in a large, deep skillet or heavy-bottomed pot over medium heat.
Add the chopped onion and garlic to the pan and sauté for 2-3 minutes until fragrant and translucent.
Add the sliced carrots to the pan and cook for another 3-4 minutes, stirring occasionally.
Add the cabbage to the skillet and toss to coat it in the oil and mix evenly with the onions and carrots. Let it cook down for about 5-6 minutes.
Pour the vegetable broth into the skillet, followed by the apple cider vinegar, sugar (if using), salt, and black pepper. Stir to combine.
Reduce the heat to low, cover the pan with a lid, and let the mixture simmer for 25-30 minutes, stirring occasionally, until the vegetables are very tender and flavorful.
Taste and adjust seasoning if needed. Add more salt, pepper, or a splash of vinegar if desired.
Sprinkle the braised cabbage and carrots with fresh parsley before serving.
Serve warm as a side dish alongside meats, grains, or your favorite main course.
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
