Braised Carrots and Cabbage

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St. Patrick’s Day, my wife was preparing a cabbage dish for a dinner party when the lid of the sea salt came off and a bunch of salt fell in the pot. Panicked and with only a couple hours until the party we Googled quick cabbage recipes. We looked for the best possible combo of recipes and really delivered a great dish. Everyone was taking seconds and even thirds on this tasty dish.

We served 5 adults and two kids.

Carrots: cut into medallions or anyway you like them  –  set aside

Cabbage: cut it into wedges around the core  –  set aside.

Applewood Uncured Bacon: cut in half and add to a hot skillet (the fattier the better). Remove cooked bacon from skillet and set aside.

Add Carrots to bacon fat and cooked for about 15 minutes, browning them a little. Remove and set aside.

Place cabbage wedges in browning each side for about 15 min.

Add browned carrots to the skillet with the cabbage. Cut bacon into 1 inch pieces and add to the skillet. Toss everything, breaking up the wedges a little. Then add 1 can of low sodium chicken broth, cover the skillet and reduce the heat to low. Let simmer for about 30 minutes, turning occasionally. Then remove the skillet top and let the liquid reduce to almost nothing.

Try this out at your next holiday party, it is sure to a success.

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