Braised Cabbage, Carrots & Onions

1. 1

   Add cabbage, carrots and parsley, to butter in a medium sauce pan, and mix until well coated with butter.

2. 2

   Stir in salt, pepper and broth.

3. 3

   Cover, bring to a boil, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in colour.

4. 4

   If too much liquid remains in skillet near the end of the cooking time, uncover and increase heat to high for a minute.

5. 5

   Stir often while liquid evaporates.

No additional tips available.