Say no to the same old coleslaw, get creative with cabbage and carrots
BRAISED SAVOY CABBAGE AND CARROT
- 1 cup butter
- 2 cups bacon, chopped
- 1 kg carrots cut into thick strips
- 4 cups (1 litre) chicken stock
- 2-3 savoy cabbage, cut into wedges, attached to core
- In a saucepan, melt butter.
- Add bacon, cook for 2-3 minutes.
- Add carrots and cabbage.
- Add stock, cover with lid and let it simmer for 20 minutes.
- Add seasoning and serve.