Braised Cabbage and Vegetables

This Braised Cabbage and Vegetables is a simple yet impressive recipe. It takes ordinary cabbage and veggies and transforms them into a rich, flavorful dish.

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 458kcal

Author: Karin and Ken

Ingredients

4 cups cabbage shredded or coleslaw mix approximately
2 cups baby carrots or regular carrots, cut into 1 inch chunks approximately
2 cups peppers green, yellow, orange or red, chopped approximately
2 cups red or yellow onions large, thinly sliced approximately
2 cups celery ribs sliced approximately
2 cups potato shredded approximately
1 tablespoon garlic minced
3 tablespoon olive or another vegetable oil
1 teaspoon salt
1 teaspoon pepper
2 cups broth chicken or vegetable or beef approximately
1 tablespoon Italian seasoning dried optional
1 lb bacon cooked and crumbled

Instructions

In a large pot heat a few tablespoons of olive oil over medium heat.
When a drop of water flicked in the oil dances add onions and stir with a wooden spoon. After about 5 minutes add garlic and stir.
Next add celery and carrots. Sauté for a couple minutes and then add broth, cabbage, potatoes and peppers. Sprinkle salt, pepper and Italian seasoning.
Cover and simmer for usually between 20-30 minutes. Stir occasionally. After 20 minutes check to see if vegetables are as soft as you like them.
Add the bacon when vegetables are almost done to your liking. If you decide to use other vegetables season to your own personal tastes.

Notes

Check the cabbage and vegetables after about 20 minutes of cooking. Stovetop temperatures can vary, and an early check helps prevent the veggies from becoming too soft.
Save time by chopping the cabbage and vegetables up to 24 hours in advance and refrigerating them. You can also cook and chop the bacon ahead of time—just keep it stored separately until you're ready to cook.
Taste the dish before adding extra salt. Broth brands vary in sodium content, so you may not need as much seasoning as you think.

Nutrition