Braised Cabbage and Carrots

• 1 large head green cabbage
• 4 slices extra thick-bacon, cut into 1-inch pieces
• 1 large onion, diced
• Kosher salt
• Freshly ground black pepper
• 1 recipe Smash Seasoning (recipe follows)
• One 10-ounce bag baby carrots (or regular carrots, peeled and sliced on the bias into 1/2-inch thick coins)
• 3 tablespoons chopped fresh flat-leaf parsley (optional)
• 1 teaspoon cayenne pepper
• 1 teaspoon celery seed
• 1/2 tablespoon lemon pepper
• 1 tablespoon garlic powder

1. Core the cabbage and slice it into 2 inch squares.
2. Thoroughly rinse the cabbage under running water, and then drain in a colander.
3. Cook the bacon in a large pot over medium-high heat until it has rendered much of its fat and is lightly browned but still moist (do not drain the fat).
4. Add the onion and a generous pinch of salt and pepper, and cook, stirring, for another 5 to 7 minutes, until the onion is softened.
5. Add the cabbage, 1 cup water, and the Smash Seasoning to the pot.
6. Bring the mixture to a boil, reduce the heat to low, then cover and braise for about 1 hour, stirring occasionally, until the cabbage is tender.
7. Add the carrots.
8. Cover and cook for another hour, stirring occasionally, until the carrots are tender.
9. Stir in the parsley, taste for seasonings, and add more salt and pepper, as desired.
10. Stir together the ingredients in a small bowl.

head green cabbage, bacon, onion, kosher salt, freshly ground black pepper, baby carrots, parsley, cayenne pepper, celery, lemon pepper, garlic

Taken from www.epicurious.com/recipes/food/views/braised-cabbage-and-carrots-375306 (may not work)