Shelly's Recipe

BRAISED FALL VEGETABLES

Category: Sides

2 tbsp butter
1/2 a medium head green cabbage, cut into 6 wedges
12 small whole carrots or 3 medium carrots, quartered lengthwise
2 cups cauliflower florets
1 medium red onion, cut in wedges
1/4 cup water
2 tbsp vinegar
1/4 tsp salt, pepper and ground cardamom

In a large skillet, melt butter. Cook the cabbage and carrots, covered, over medium heat for 3 minutes, stirring occasionally. Gently stir in cauliflower, onion, water, vinegar, salt, pepper, and cardamom. Bring mixture to boiling; reduce heat. Cover and simmer for 7 to 10 minutes or until the vegetables are just crisp-tender. Serves 6-8