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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.
You’ll want to add some Irish soda bread or my traditional Irish barmbrack bread to the table and make sure you finish with my Irish Apple Cake or Bailey’s Irish Parfait for true Irish feast.
If you’d like to try other Irish recipes, try one or all of these:
Cabbage and Carrots
Cabbage, carrots and caraway seeds get tossed with onions in a sweet and tangy dressing to make the perfect side dish for corned beef. This hits my St. Patrick's Day dinner table every year.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Head of cabbage (about 2 lbs., cored and cut into 2-inch wedges
- 1 Cup Baby carrots cut in half
- 2 Tbsp. Kerrygold unsalted butter
- 1 Medium onion, chopped
- ¼ Cup Dark brown sugar
- 2 Tbsp. Apple cider vinegar
- 2 Tbsp. Dijon mustard
- ½ Tsp. Caraway seeds
Instructions
- 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
- 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.
- Once the mixture boils, add back the cabbage and carrots and stir well to coat everything.
Nutrition
Calories: 30kcalCarbohydrates: 7gProtein: 0.2gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 43mgPotassium: 22mgFiber: 0.3gSugar: 7gVitamin A: 4IUVitamin C: 0.1mgCalcium: 10mgIron: 0.2mg
Tried this recipe?Let us know how it was!
