Braised Cabbage with Brussels Sprouts and Squash

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 peeled seeded, and cut into 4-inch cubes 1 1/2 pounds butternut squash
  • 12 oz Brussels sprouts
  • 1 Cooking apple, medium red
  • 5 cloves Garlic
  • 1 1 1/2 pound head Red cabbage
  • 1 Sweet onion, finely chopped (1 cup, large

• Canned Goods

  • 1/2 cup Vegetable broth

• Condiments

  • 3/4 cup White balsamic vinegar

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Caraway seeds
  • 1/2 tsp Kosher salt
  • 1 tbsp Mustard seeds

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on bhg.com

Description

Directions

• In a large Dutch oven, heat olive oil over medium-high heat. Add the Brussels sprouts and cook about 5 minutes or until browned, stirring once. Add squash, cabbage, onion, vinegar, broth, garlic, mustard seeds, caraway seeds, salt, and pepper to Dutch oven. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until desired doneness, stirring occasionally. Stir in sliced apple.

Nutrition