hands-on time 15 min. to­tal time 35 min.

Better Homes & Gardens - - Recipes -

2 Tbsp. olive oil 1/2 cup chopped onion 1 to 2 cloves gar­lic, minced 1 medium head green cab­bage, cored and coarsely sliced (10 cups) 1/2 medium head pur­ple cab­bage, cored and coarsely sliced (5 cups) 8 oz. baby car­rots with tops, trimmed and quar­tered length­wise 2 cups veg­etable stock or chicken stock 1 tsp. dried thyme, crushed 1 tsp. smoked pa­prika 1 tsp. ground cumin In an 8-qt. Dutch oven heat olive oil over medium-high. Add onion and gar­lic; cook 1 minute or un­til fra­grant and soft. Add cab­bages, car­rots, stock, thyme, pa­prika, and cumin. Bring to boil­ing; re­duce heat to medium-low. Cook, covered, 20 to 25 min­utes or un­til cab­bage is ten­der. Sea­son with salt and black pep­per. Makes 8 serv­ings. per serv­ing 87 cal, 4 g fat, 287 mg

sodium, 12 g carb, 4 g fiber, 7 g sug­ars,

2 g pro.

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