Total TimePrep/Total Time: 30 min.
- 1 medium onion, chopped
- 2 tablespoons butter
- 4 medium carrots, thinly sliced
- 6 cups chopped cabbage
- 1/2 cup chicken or vegetable broth
- 1 teaspoon salt
- 1 teaspoon sugar
- In a large skillet, saute onion in butter until tender. Add carrots; cook and stir for 2-3 minutes. Stir in the remaining ingredients; bring to a boil.
- Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts3/4 cup: 65 calories, 3g fat (2g saturated fat), 8mg cholesterol, 405mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 2g protein.
Aug 5, 2015
Very good. I didn't add the sugar and used vegetable broth. I ended up using the whole can of broth. I also added pepper. This was a great side dish.
Jan 31, 2015
I made just just like the recipe & I used packaged slaw and we loved it! Reading the recipe doesn't sound exciting but it turned out delicious, just right!
Mar 4, 2014
An easy way to cook cabbage. It's also easy to halve the recipe.
May 15, 2013
Added leftover franks sliced, didn't use sugar, but added pepper. Made half recipe. Very good.
May 9, 2011
This is an excellent way to serve cabbage. I've made it twice. The second time, I added a small amount of soy sauce. Thanks for the good recipe.
Jan 9, 2011
Really quick and tastes great. This is our new favourite dish to make with leftover cabbage.
Dec 8, 2010
Didn't add the sugar and it still came out with a nice slightly sweet edge. And quick and easy to boot!
Mar 18, 2010
I have a really hard time getting my family to eat any kind of vegetables. We made this last night and my 2 year old literally licked her plate clean. We will definatley be making this again
May 9, 2009
Using chicken broth makes this a nice complement to a chicken dinner. This makes a HUGE batch! Next time I will make only half the recipe and still have plenty of leftovers for 4 people.