Brasied Cabbage and Carrots with Mint and Cider Vinegar, Boiled Egg and Sausage

Brasied Cabbage and Carrots with Mint and Cider Vinegar, Boiled Egg and Sausage
ingredients
all
1 lb green or napa cabbage
about 1 small head
1 1/2 Tbs butter
1/2 large yellow onion
sliced
1 medium carrot
cut into 1/4 inch rounds
salt and freshly ground black pepper
to taste
1/4 cup vegetable or chicken stock
more if needed
1 Tbs apple cider vinegar
3 sausage
cut into bite size pieces
3 boiled egg
1/4 cup mint
chiffonade
This recipe is helpful for promoting heart health. Cabbage is fiber rich and help balance cholesterol. Carrots contain beta-carotene, which is an anti-oxidant.
1
Cut cabbage into quarters and cut out core. Chop into 1 inch pieces.
2
Heat a large, wide pan on medium heat. Melt butter and add cabbage, onion and carrot. Season with salt and pepper. Sauté for a few minutes, or until onions are translucent.
3
Add stock and vinegar. Bring to a boil, then turn heat down to a simmer and cover. Allow to cook until almost all of the liquid is cooked out, about 45 minutes. Season again if necessary. Remove to a platter. Set aside.
4
Cook sausage on a medium skillet until fully cooked. Slice boiled eggs.
5
Toss in sausage with the cabbage mixture. Put sliced egg on top and garnish with mint.
notes
Allergens: dairy, egg