Braised Root Vegetables & Cabbage With Fall Fruit
Recipe: #17814
March 08, 2015
Categories: Side Dishes, Apple, Cabbage, Carrot, One-Pot Meal, Sunday Dinner, Oven Roast, Gluten-Free, Heart Healthy, No Eggs, more
"A favorite cold-weather side. I particularly like it because it cooks in one pot, and is in the oven so I can get other things done."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (273.1 g)
- Calories 156.1
- Total Fat - 9.3 g
- Saturated Fat - 3.3 g
- Cholesterol - 10.2 mg
- Sodium - 176.7 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 5.2 g
- Sugars - 8.6 g
- Protein - 3.6 g
- Calcium - 78.9 mg
- Iron - 1 mg
- Vitamin C - 57.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees.
Step 2
In an oven-safe, large deep skillet, melt the butter in the oil. When the foam subsides, add the onion, carrots, radishes, turnips, cabbage, apple, and garlic. Season with salt and pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, 6 minutes. Add the broth and bring to a boil.
Step 3
Cover and braise in the oven for 25 to 30 minutes, until tender.
Step 4
Stir in the pear and cook over high heat until the liquid is evaporated and the pair is tender, 5 minutes.
Step 5
Transfer to a bowl and serve.
Tips
No special items needed.
3 Reviews
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