BRAISED CABBAGE AND CARROTS
hands-on time 15 min. total time 35 min.
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.