Braised Fall Vegetables Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 1/2 of a medium head red or green cabbage cut into 6 wedges | ||
| 12 whole baby carrots or 3 medium carrots, quartered lengthwise and halved crosswise | ||
| Cauliflower florets | 2 Cup (16 tbs) | |
| Red onion | 1 Medium, cut into wedges | |
| Water | 1/4 Cup (16 tbs) | |
| Vinegar | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Cardamom | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
Directions
ln a large skillet heat margarine over medium heat until melted.
Add cabbage wedges and carrots.
Cook, covered, for 3 minutes, stirring once or twice with a wooden spoon.
Gently stir in cauliflower, onion, water, vinegar, salt, cardamom, and pepper.Bring to boiling; reduce heat.
Simmer, covered, for 7 to 10 minutes or just until vegetables are crisp-tender.
Add cabbage wedges and carrots.
Cook, covered, for 3 minutes, stirring once or twice with a wooden spoon.
Gently stir in cauliflower, onion, water, vinegar, salt, cardamom, and pepper.Bring to boiling; reduce heat.
Simmer, covered, for 7 to 10 minutes or just until vegetables are crisp-tender.
Chef
