🥬 Cabbage with Carrots – A Delicious Vegetarian Dish
🍽️ Servings: 4
🕒 Prep Time: 10 mins | Cook Time: 20–25 mins
🔥 Method: Sautéed and Simmered
📝 Ingredients
- 1 small head of cabbage, shredded
- 2 large carrots, grated or sliced
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tsp paprika
- 1 tsp dried thyme (optional)
- ½ cup vegetable broth or water
- 1 tbsp soy sauce (optional for umami flavor)
- Garnish: sesame seeds, chopped parsley (optional)
🧑🍳 Instructions
- Sauté Aromatics:
- In a large skillet or sauté pan, heat olive oil over medium heat.
- Add chopped onion and sauté for 3–4 minutes until soft and translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Vegetables:
- Add shredded cabbage and carrots to the pan.
- Season with salt, pepper, paprika, and thyme (if using).
- Stir to coat the veggies evenly with the seasonings.
- Simmer:
- Pour in vegetable broth or water and soy sauce (if using).
- Cover and cook for 10–15 minutes, stirring occasionally, until the cabbage is tender but not mushy.
- Finish & Serve:
- Taste and adjust seasoning if needed.
- Garnish with sesame seeds and chopped parsley for extra flavor and presentation.
- Serve warm as a side dish or a light main.
🧂 Notes & Tips
- Texture tip: Slice carrots instead of grating for a crunchier bite.
- Add-ins: Toss in peas, bell peppers, or cooked chickpeas for variety.
- Make it spicy: Add a pinch of chili flakes or a dash of hot sauce.
- Soy-free: Skip soy sauce or replace it with coconut aminos.
🔍 Nutritional Info (Per Serving)
Approximate values
- Calories: 120 kcal
- Protein: 3g
- Carbs: 15g
- Fiber: 5g
- Fat: 5g
- Sugar: 7g
- Sodium: ~250mg (may vary with soy sauce)
✅ Health Benefits
- Cabbage: High in vitamin K, C, and antioxidants. Great for digestion and immune support.
- Carrots: Rich in beta-carotene (vitamin A), supports vision and skin health.
- Garlic and onion: Known for anti-inflammatory and heart-health benefits.
- Low-cal & fiber-rich: Helps with satiety, making it ideal for weight-conscious diets.
❓ Q&A
Q: Can I use red cabbage instead?
A: Yes! Just note it will add a different color and slightly earthier taste.
Q: Can I make this in advance?
A: Absolutely—store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
Q: What does the soy sauce do?
A: It deepens the flavor and adds umami, but it’s optional.
Q: How do I serve it?
A: It’s delicious on its own, over rice or quinoa, or served with grilled tofu, tempeh, or eggs.
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