Creamed Cabbage and Carrots

May 11, 2023May 11, 20230 13

Creamed Cabbage and Carrots Recipe

by The Chefin Side

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

227

Sugar

12g

Fat

Creamed Cabbage and Carrots is a classic comfort food that has been enjoyed by families for generations. This recipe takes plain cabbage and carrots to another level by adding a creamy sauce that brings out the flavor of the vegetables. This side dish is perfect to pair with grilled chicken, steak, or pork chops. It is a tasty way to add some vegetables to your meal and keep it healthy.

Instructions

1.	In a large pot, bring salted water to a boil. Add cabbage and carrots and cook for about 15 minutes or until vegetables are tender. Drain and set aside.
2.	In a pan, melt the butter over medium heat. Stir in flour and chicken bouillon granules until well combined.
3.	Gradually whisk in nonfat milk until mixture is smooth and creamy.
4.	Add salt and pepper to taste.
5.	Stir in cooked cabbage and carrots until well coated in the cream sauce.
6.	Serve hot and enjoy!

PROS

This Creamed Cabbage and Carrots recipe is quick and easy to make, making it a great side dish for busy weeknights.

The creamy sauce is flavorful and adds a nice twist to plain vegetables.

Cabbage and carrots are both low in calories and high in fiber, making this dish a healthy addition to your diet.

CONS

Some people may not enjoy the taste of cooked cabbage.

This dish is not suitable for vegans or those with lactose intolerance.

HEALTH & BENEFITS

Cabbage and carrots both contain high levels of vitamin C and fibers which can help improve digestion. The fiber in carrots can also help regulate blood sugar levels and reduce cholesterol levels. Cabbage has been found to contain compounds that can help reduce inflammation and prevent certain types of cancer.

	1 lb cabbage , chopped
	4 large carrots , peeled and cut into 1 1/2-inch pieces
	2 tablespoons butter
	1 teaspoon chicken bouillon granule
	1 2/3 cups nonfat milk
	1/2 teaspoon pepper , to taste
	1/2 teaspoon salt , to taste
	4 tablespoons flour