Braised Cabbage and Carrots (Patrick and Gina Neely) |
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Prep Time: 5 Minutes Cook Time: 140 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Ingredients:
1 large head (about 3 pounds) green cabbage |
4 slices extra-thick bacon, cut into 1-inch squares |
1 cup water |
2 tablespoons smash seasoning, recipe follows |
1 (10-ounce) bag baby carrots |
salt and freshly ground black pepper |
1 teaspoon cayenne |
1 teaspoon celery seed |
1/2 tablespoon lemon pepper |
1 tablespoon garlic powder |
Directions:
1. Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
2. In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat and be lightly browned, but still moist.
3. Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
4. Smash Seasoning:
5. Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.
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