Buttery Cabbage And Carrots Recipes

SAUTEED CABBAGE AND CARROTS

Sauteed Cabbage and Carrots image

Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.

Provided by Jehancancook

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 head cabbage, finely shredded
1 carrot, shredded
2 garlic cloves, crushed
1/2 medium onion, finely chopped
1/2 teaspoon fresh ginger, crushed
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon white vinegar
1 tablespoon canola oil

Steps:

Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

Nutrition Facts : Calories 73.8, Fat 3.7, SaturatedFat 0.3, Sodium 322.5, Carbohydrate 9.9, Fiber 3.5, Sugar 5, Protein 1.9

CURRIED CABBAGE AND CARROTS

Curried Cabbage and Carrots image

Make and share this Curried Cabbage and Carrots recipe from Food.com.

Provided by Mercy

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 medium head of cabbage, shredded
1/2 small white onion, finely minced
1 cup shredded carrot
1/4 cup heavy cream (or coconut milk)
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

In large skillet over medium heat, sauté minced onion in butter until translucent.
Add shredded cabbage and continually toss for several minutes to partially cook.
Sprinkle curry powder and white pepper over the cabbage and mix well.
Pour in heavy cream and allow 1 to 2 minutes for it to reduce.
Add salt and stir in shredded carrots and continue cooking until the carrots are heated through (do not overcook).

Nutrition Facts : Calories 116.1, Fat 7.8, SaturatedFat 4.8, Cholesterol 23.8, Sodium 458.9, Carbohydrate 11.4, Fiber 4.2, Sugar 6.5, Protein 2.7

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