Cabbage with carrots

Cabbage with carrots is a simple, healthy, and flavorful side dish that can be enjoyed with almost any meal. The combination of tender cabbage and sweet, crunchy carrots creates a beautiful contrast in texture and flavor, while the seasoning elevates the dish. This recipe is versatile, making it easy to adjust based on your preferences or what you have on hand. It’s a perfect accompaniment to meats, grains, or even on its own as a light vegetarian dish.

In this recipe, we will show you how to make sautéed cabbage with carrots in a quick and easy way, with step-by-step instructions. Whether you’re cooking for a weeknight dinner or a more elaborate meal, this dish will become a go-to favorite.

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Ingredients:

• For the Cabbage with Carrots:
  • 1 medium head of green cabbage (about 1 to 1.5 pounds), shredded
  • 2 large carrots, peeled and julienned or grated (about 1 1/2 cups)
  • 1 medium onion, finely chopped (optional for extra flavor)
  • 2 tablespoons olive oil or butter (for sautéing)
  • 2 cloves garlic, minced (optional)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1/2 teaspoon sugar (optional, to balance the acidity)
  • 1/4 teaspoon caraway seeds (optional, for an earthy, slightly nutty flavor)
  • 1 tablespoon apple cider vinegar or white wine vinegar (optional, for tanginess)
  • Fresh parsley or dill, chopped (optional, for garnish)

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Equipment:

• Large sauté pan or skillet
• Knife and cutting board
• Grater or julienne slicer (for carrots)
• Spoon or spatula for stirring

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Instructions:

Step 1: Prepare the Vegetables

1. Shred the Cabbage: Cut the cabbage in half, remove the core, and slice the cabbage into thin strips (shreds). Alternatively, you can slice the cabbage into wedges first and then chop it into smaller pieces.
2. Prepare the Carrots: Peel the carrots, then either julienne them into thin matchstick-like pieces or grate them using a box grater. You can adjust the thickness of the carrot pieces based on your personal preference.
3. Chop the Onion (Optional): If you’re using onion, finely chop it so that it can cook down and soften easily when sautéed.

Step 2: Sauté the Vegetables

1. Heat the Oil or Butter: In a large sauté pan or skillet, heat 2 tablespoons of olive oil or butter over medium heat. You can also use a combination of both for richer flavor.
2. Sauté the Onion and Garlic (Optional): If you’re using onion, add the chopped onion to the pan first and sauté for 2-3 minutes until it becomes soft and translucent. Then, add the minced garlic (if using) and sauté for another 30 seconds to release its aroma.
3. Add the Carrots: Add the shredded or julienned carrots to the pan and cook for 3-4 minutes, stirring occasionally, until they begin to soften. If you like a bit of sweetness in the dish, you can sprinkle 1/2 teaspoon of sugar at this point to help caramelize the carrots slightly.

Step 3: Cook the Cabbage

1. Add the Cabbage: Add the shredded cabbage to the pan with the carrots. Stir well to combine. If needed, you can add another tablespoon of oil to prevent the vegetables from sticking.
2. Season the Vegetables: Sprinkle the cabbage and carrots with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and any other seasonings you like. You can add 1/4 teaspoon of caraway seeds for a distinct flavor if you’re a fan of this spice.
3. Cook Until Tender: Continue to cook the cabbage and carrots, stirring occasionally, for about 10-12 minutes. You want the cabbage to soften and become tender, but still maintain some of its texture and slight crispness. Stir the vegetables every few minutes to ensure even cooking. If the cabbage is too dry or starts to stick to the pan, you can add a splash of water or broth to help it steam.

Step 4: Add Vinegar (Optional)

1. Deglaze with Vinegar: If you like a touch of tanginess in the dish, add 1 tablespoon of apple cider vinegar or white wine vinegar at the end of cooking. Stir the vinegar in and cook for an additional 1-2 minutes, allowing the flavor to mellow and integrate with the cabbage and carrots.

Step 5: Serve and Garnish

1. Taste and Adjust Seasoning: Taste the cabbage and carrots and adjust the seasoning as needed, adding more salt, pepper, or vinegar if desired.
2. Garnish and Serve: Once the cabbage and carrots are tender and flavorful, remove the pan from heat. Garnish with fresh chopped parsley or dill for added color and freshness, if desired.

Serve this dish warm as a side with your favorite main courses like roasted meats, sausages, grilled fish, or even alongside grains like rice or quinoa. It also pairs beautifully with mashed potatoes for a more substantial meal.

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Notes and Tips:

• Make It Vegan: To keep the dish vegan, use olive oil instead of butter. This will still result in a deliciously savory flavor, but without the dairy.
• Add Protein: If you want to make this dish more filling, you can add sautéed ground sausage, chicken, or bacon to the cabbage and carrots. Just be sure to cook the protein separately and add it towards the end of the cooking process.
• Substitute with Different Vegetables: This recipe is flexible, and you can swap out some of the cabbage for other leafy greens like kale or collard greens. Adding in other root vegetables, like parsnips or turnips, can also create a hearty, wintery dish.
• Sweet Variations: If you prefer a sweeter version, you can cook the cabbage and carrots with some apples or dried fruit like raisins or cranberries. Add the fruit toward the end of the cooking process to retain some of its sweetness and texture.
• Leftovers: Leftover cabbage with carrots can be stored in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over low heat, adding a bit of water to keep it from drying out. You can also serve leftovers as a filling for wraps or mix them into soups or stews.

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Variations:

• Cabbage and Carrots with Bacon: For a smoky flavor, sauté chopped bacon pieces before cooking the vegetables. Once crispy, remove the bacon and use the rendered fat to cook the onions, garlic, cabbage, and carrots. Crumble the bacon back in at the end for a crunchy, savory bite.
• Spicy Cabbage and Carrots: For a spicy version, add chopped jalapeños, red pepper flakes, or hot sauce to the cabbage and carrots as they cook. This will add heat and contrast nicely with the sweetness of the carrots.
• Cabbage and Carrots with Apple: Adding one or two thinly sliced apples toward the end of cooking creates a sweet and tangy contrast that complements the cabbage and carrots. This variation is especially nice for fall and winter meals.

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Final Thoughts:

Cabbage with carrots is a simple, healthy, and adaptable side dish that can complement a variety of meals. The tender cabbage and sweet carrots are a great way to add vegetables to your plate while still being flavorful and satisfying. This dish is easy to prepare, and the seasonings can be adjusted to suit your personal preferences. Whether you enjoy it as a vegetarian meal or as a side to something heartier, cabbage with carrots is sure to become a favorite!