Whole30 Bone Broth Braised Vegetables
A gut healthy spin on simple vegetables that can be switched up for any season!
20 minutes
20 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 95 |
| Fat: | 4 g |
| Carbohydrates: | 11 g |
| Protein: | 4 g |
| Cholesterol: | 9 g |
| Sodium: | 526 mg |
| Fiber: | 5 g |
| Sugars: | 4 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- 3 cup3 cup3 cup Cabbage, shredded
- 2 cups2 cups2 cups Brussels Sprouts, shredded
- 1 cup1 cup1 cup Kale, shredded
- .33 cup.33 cup.33 cup Bone Broth
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Adobo Seasoning
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat a large pan over medium-high heat and add your cooking fat.
- Once it's hot, add the shredded vegetables to the pan. Season with salt and pepper and cook for 3-5 minutes, stirring occasionally.
- Add the bone broth (or water) to the pan. Cover and cook for 10-15 minutes until the liquid is evaporated.
- Serve and enjoy.
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