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6-8 servings


0 hours 10 mins


0 hours 20 mins


0 hours 30 mins

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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:  You don’t have to use Kerrygold butter, but I often serve this with my Corned Beef on Saint Patty’s Day and like to get the whole Irish experience! Enjoy.

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