Sautéed Cabbage with Carrots
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories
120
kcalIngredients
1 small head of cabbage, thinly sliced
2 medium carrots, julienned
1 onion, finely chopped
2-3 cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Red pepper flakes (optional, to taste)
2 tablespoons soy sauce
Fresh parsley or dill for garnish
Directions
- Prepare the Vegetables: Begin by shredding the cabbage and grating the carrots. Thinly slice the onion to add depth to the flavor.
- Sauté the Onion: In a large skillet, heat olive oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until translucent.
- Add the Cabbage and Carrots: Stir in the shredded cabbage and grated carrots. Cook for about 8-10 minutes, stirring occasionally, until the cabbage wilts and the carrots are tender.
- Season: Drizzle with apple cider vinegar, add sugar (if using), and season with salt and pepper. Stir well to combine and cook for another 2-3 minutes.
- Garnish and Serve: Remove from heat, transfer to a serving dish, and garnish with fresh parsley. Serve warm as a side dish or light main course.
- Sauté the Aromatics:
- In a large skillet or wok, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Cook the Vegetables:
- Add the sliced cabbage and julienned carrots to the skillet. Stir well to combine with the onion and garlic.
- Sprinkle in the ground cumin, paprika, salt, pepper, and red pepper flakes (if using). Stir to evenly distribute the spices.
- Sauté and Season:
- Cook the vegetables over medium heat, stirring occasionally, until the cabbage is tender and the carrots are cooked through but still slightly crisp, about 10-12 minutes.
- Add the soy sauce and stir to coat the vegetables evenly. Continue cooking for another 2-3 minutes until everything is well combined and heated through.
- Garnish and Serve:
- Remove the skillet from heat and transfer the cabbage and carrots to a serving dish.
- Garnish with fresh parsley or dill for a burst of color and added flavor.
- Serve hot as a side or main course. This dish pairs beautifully with rice, quinoa, or a slice of crusty bread.
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