Braised Cabbage Carrots Onions
Transform humble vegetables into a comforting, flavor-packed dish with this Braised Cabbage, Carrots, and Onions recipe. Combining tender green cabbage, sweet carrots, and caramelized onions, this dish is gently simmered in a savory broth with a touch of garlic and finished with a bright splash of apple cider vinegar. The slow braising process allows the flavors to meld beautifully while delivering a melt-in-your-mouth texture. Perfect as a hearty side dish or a light vegetarian main, this recipe is easy to prepare, taking just 15 minutes of prep time and 35 minutes to cook. Garnished with fresh parsley for a pop of color and freshness, this versatile dish pairs wonderfully with roasted meats, hearty grains, or crusty bread. Naturally gluten-free and packed with vitamins, it’s an irresistible way to enjoy classic, nutrient-packed vegetables.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 3 large carrots
- 1 large yellow onion
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic
- 1 cup vegetable stock or chicken stock
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Remove the tough outer leaves of the cabbage. Cut the cabbage into quarters, remove the core, and slice it into 1/2-inch strips.
Peel the carrots and slice them into thin rounds (about 1/4-inch thick).
Cut the onion in half, peel it, and slice it into thin strips.
Mince the garlic cloves and finely chop the fresh parsley.
Heat the olive oil and butter in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Add the sliced onion and cook for 5–7 minutes, stirring occasionally, until soft and golden.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the sliced carrots and cabbage to the pan. Stir to combine with the onions and garlic.
Pour the vegetable or chicken stock over the vegetables. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet or Dutch oven with a lid, and let the vegetables braise for 25–30 minutes, stirring occasionally, until the cabbage and carrots are tender.
Once cooked, stir in the apple cider vinegar, salt, and black pepper. Adjust seasoning to taste.
Remove from the heat and sprinkle the chopped parsley over the top for garnish.
Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.7 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 664 mg | 14% | |
*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.
