Braised Cabbage and Carrots

By á-708

Ingredients

• 1/2 lb (225 g) carrots, thinly sliced
• 1 cup (250 ml) chicken stock or water
• 1 Tbs (15 ml) butter
• 1 lb (450 g) cabbage, shredded
• 1 Tbs (15 ml) chopped fresh dill or 1 tsp (5 ml) dried
• Salt and freshly ground pepper to taste

Preparation

Step 1

Combine the carrots, chicken stock, and butter in a pot over moderate heat and bring to a boil. Reduce the heat and simmer covered until the carrots are almost tender, about 8 minutes. Add the remaining ingredients and simmer covered until the cabbage is wilted, about 10 minutes. Remove the cover and continue cooking, stirring occasionally, until the liquid is reduced to about 2 tablespoons (30 ml) and the cabbage is tender, about 10 minutes more. Serves 4 to 6.