This Sautéed Cabbage and Carrots recipe brings together the natural sweetness of carrots with the subtle, earthy flavors of cabbage. Perfectly seasoned and lightly sautéed, this vibrant dish not only complements a variety of main courses but also offers a healthy dose of vitamins and fiber. Quick to prepare, it’s an ideal choice for busy weeknights or a refreshing addition to your meal prep.
Ingredients:
- 1 medium green cabbage, finely shredded
- 2 large carrots, julienned or grated
- 3 tablespoons olive oil (or butter)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon paprika (optional for added flavor)
- 1 tablespoon apple cider vinegar or lemon juice
- Fresh parsley or dill, chopped (for garnish)
Instructions:
- Prepare the Vegetables: Start by washing and shredding the cabbage, and then peel and julienne or grate the carrots. Slice the onion thinly and mince the garlic.
- Heat the Oil: In a large skillet or wok, heat the olive oil (or butter) over medium heat until shimmering.
- Sauté Onions and Garlic: Add the sliced onion to the skillet and sauté for about 3-4 minutes, or until translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add Carrots and Cabbage: Stir in the julienned carrots and shredded cabbage. Cook for about 5-7 minutes, stirring occasionally, until the cabbage is tender but still has some crunch.
- Season: Sprinkle salt, pepper, and paprika (if using) over the vegetables. Stir to combine, and then drizzle with apple cider vinegar or lemon juice to enhance the flavors.
- Finish Cooking: Continue cooking for another 2-3 minutes, allowing the flavors to meld together. Adjust seasoning if necessary.
- Serve: Remove from heat and transfer to a serving dish. Garnish with fresh parsley or dill before serving.