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Braised Cabbage and Carrots with Fennel Seed and Orange
Braised cabbage with carrots and leeks is an easy and affordable winter side dish where seasonal ingredients shine. Fennel seeds, fresh thyme, and orange zest bring out the sweetness of the vegetables and add a Mediterranean twist.
Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 1284 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
- 1 large leek
- 1/2 head (about 1 pound) Savoy cabbage
- 1 large carrot, peeled
- 2 tablespoons extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 2 garlic cloves minced
- 1/2 teaspoon fennel seeds, lightly crushed
- 4 thyme sprigs
- 1 long strip orange peel
- 3/4 cup chicken stock or vegetable broth
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley
Instructions
- Clean and slice the leeks: Trim off and discard the very bottom stem and dark green parts from the leek. Halve lengthwise, then thinly slice crosswise into half-moons. Transfer to a bowl and cover with cold water. Swirl the leeks around to remove any sand or dirt, then strain and set aside.
- Prep the cabbage and carrots: Remove and discard any wilting or damaged leaves from the outside of the cabbage and rinse to remove grit. Halve the cabbage and make a V-cut to remove the core, then cut crosswise into 1-inch strips. You should have about 10 cups. Halve the carrot lengthwise and cut crosswise on the diagonal into long, thin strips.
- Sauté the aromatics: Heat a Dutch oven over medium-low heat and add the olive oil. When the oil is hot, add the leeks, sprinkle with a teaspoon of salt, and cook until softened, about 10 minutes. Add the garlic, carrots, crushed fennel seeds, thyme, and orange peel. Cook, stirring until fragrant, about 2 minutes.
- Wilt the cabbage: Add half of the cabbage and stir with a wooden spoon until it begins to wilt, about two minutes. Add the remaining cabbage and cook until wilted, another two minutes.
- Add the braising liquid: Pour in the chicken stock and ¾ cup water. Bring to a boil. Reduce the heat to low, cover, and cook until the cabbage is tender, 15-20 minutes.
- Glaze the vegetables: Remove the lid. If there is still liquid left in the pan, raise the heat to high and cook, stirring, until it has evaporated and the cabbage and carrots are lightly glazed, about 5 minutes.
- Finish and serve: Remove the thyme springs and orange peel. Stir in lemon juice and chopped parsley and season again to taste with salt and freshly ground pepper.
Cup of Yum
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- Store leftover braised cabbage in a tightly sealed container in the fridge for 3 to 5 days.
Nutrition Information
Calories
128.4kcal
(6%)
Carbohydrates
14.1g
(5%)
Protein
4g
(8%)
Fat
7.6g
(12%)
Saturated Fat
1.1g
(6%)
Polyunsaturated Fat
0.9g
Monounsaturated Fat
5.3g
Sodium
62.7mg
(3%)
Potassium
433.1mg
(12%)
Fiber
5g
(20%)
Sugar
4.3g
(9%)
Vitamin A
4420.3IU
(88%)
Vitamin C
51.1mg
(57%)
Calcium
79.4mg
(8%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1284
% Daily Value*
| Calories | 128.4kcal | 6% |
| Carbohydrates | 14.1g | 5% |
| Protein | 4g | 8% |
| Fat | 7.6g | 12% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 5.3g | 27% |
| Sodium | 62.7mg | 3% |
| Potassium | 433.1mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4.3g | 9% |
| Vitamin A | 4420.3IU | 88% |
| Vitamin C | 51.1mg | 57% |
| Calcium | 79.4mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.