Braised Cabbage and Carrots

Name: Braised Cabbage and Carrots
Yield: serves 4 to 6
Ingredients: 1 large head green cabbage; 4 slices extra thick-bacon, cut into 1-inch pieces; 1 large onion, diced; Kosher salt; Freshly ground black pepper; 1 recipe Smash Seasoning (recipe follows); One 10-ounce bag baby carrots (or regular carrots, peeled and sliced on the bias into 1/2-inch thick coins); 3 tablespoons chopped fresh flat-leaf parsley (optional); 1 teaspoon cayenne pepper; 1 teaspoon celery seed; 1/2 tablespoon lemon pepper; 1 tablespoon garlic powder

December 9, 2011

Gina: This simple, satisfying braise is another Neely staple. After a bit of knife work in the beginning, most of the cooking is unattended, and I love the aroma of bacon and cabbage while I set the table or simply hang with a glass of wine and my girls. Baby carrots add a contemporary twist to this otherwise old-fashioned dish, and they’re a nice color accent for the cabbage. Homemade Smash Seasoning and fresh parsley have the effect of punching up the flavors.

Recipe notes

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