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1 head of cabbage (about 2 lbs., cored and cut into 2-inch wedges
1 Cup of baby carrots cut in half
2 Tbsp. Kerrygold unsalted butter
1 medium onion, chopped
¼ cup of dark brown sugar
2 Tbsp. apple cider vinegar
2 Tbsp. of Dijon mustard
½ Tsp. caraway seeds
1. Add the cabbage and carrots to a large pot and cover with water. Bring it to a boil, reduce heat to low and cook about 20 minutes until the carrots are soft. Drain
2. In that same pot, melt the butter over medium heat and add the onions and cook about 4 minutes until soft. Add the sugar, vinegar, mustard, caraway seeds and salt and pepper to taste.
3. Once the mixture boils, add back the cabbage and carrots and stir well to coat everything.
NOTE: My cabbage and carrots side dish is a great addition for your St. Paddy’s Day celebration. It goes perfectly with my Crusted Corned Beef and my Irish Cheddar Potato Bake. It is simple to make and I consider it a major upgrade from the basic boiled cabbage you usually get with the holiday’s corned beef.
The dish starts with you cutting a head of cabbage into 2-inch wedges. Remember to remove the hard core first. Cut your baby carrots in half and add all these vegetables to a large pot and cover with water. Bring the water to a boil then reduce to low and cook for about 20 minutes until the carrots are tender. Drain the veggies well to get rid of extra water.
In that same pot, melt the butter and add the onions and cook until they are soft and fragrant, You add all your seasonings and then add back the cooked veggies. You simply stir to mix everything and serve in a large bowl. It doesn’t get easier than that.
If you’d like to try other Irish recipes, try one or all of these: