Braised Cabbage and Carrots

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             FOOD FUNNY
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Joe from Winter Garden, Florida writes, "Dust off the Old Groan-
O-Meter. This one should hit at least a 6."

My cousin won the lottery last year and decided to put all the money
into a new chicken farm. He bought a nice piece of land and built the
most beautiful, modern, and technologically advanced facility you can
imagine. I met him in Wal-Mart the other day and asked how the chicken
business was going. He said he was bankrupt. It seems that the
government wouldn't let him raise chickens in his beautiful, modern
facility because when he built it he forgot to include "fryer escapes."

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             TODAY'S RECIPE
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The combination of cabbage and carrots provides a combination of
nutrients that is hard to beat.

Braised Cabbage and Carrots

1/2 lb (225 g) carrots, thinly sliced
1 cup (250 ml) chicken stock or water
1 Tbs (15 ml) butter
1 lb (450 g) cabbage, shredded
1 Tbs (15 ml) chopped fresh dill or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste

Combine the carrots, chicken stock, and butter in a pot over moderate
heat and bring to a boil. Reduce the heat and simmer covered until the
carrots are almost tender, about 8 minutes. Add the remaining
ingredients and simmer covered until the cabbage is wilted, about 10
minutes. Remove the cover and continue cooking, stirring occasionally,
until the liquid is reduced to about 2 tablespoons (30 ml) and the
cabbage is tender, about 10 minutes more.
Serves 4 to 6.
Received on Tue Jun 10 00:59:01 2008