Sauteed Cabbage And Carrots Recipes

CABBAGE SAUTE

Steps:

• In a large skillet, saute onion in butter until tender. Add carrots; cook and stir for 2-3 minutes. Stir in the remaining ingredients; bring to a boil. , Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Serve with a slotted spoon.

SAUTEED CABBAGE AND CARROTS

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.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

SAUTéED CABBAGE

Steps:

• Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
• Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
• Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

SAUCY BEEF & CABBAGE SUPPER

Steps:

• In a 6-qt. stockpot, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in cabbage, carrots, 2 tablespoons oil and seasonings; cook and stir until vegetables are slightly softened, 7-11 minutes., Stir in ketchup, vinegar and remaining oil. Cook, uncovered, 5 minutes, stirring occasionally.

JAMAICAN CABBAGE

Steps:

• Peel tough outer leaves from cabbage, core the head, and shred cabbage.
• Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
• Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.

SAUTEED INDIAN CABBAGE WITH CARROT & PEAS (V+GF)

Steps:

• Heat oil in a large pan/wok on a medium flame.
• Add Turmeric Powder, Salt, Red Chili Powder and give it a quick stir.
• Now, add sliced cabbage, chopped carrot, peas and sautee on medium heat for a minute.
• Now cover the pan with a lid and let this cook for 2-3 minutes over low heat (keep sauteeing every 30 seconds to prevent from burning).
• After 3 minutes, remove the lid, add Garam Masala and saute the veggies to mix it nicely.
• Let the veggies cook uncovered for 2 minutes over a low flame (saute very minute).
• Turn off the heat and transfer to a serving bowl.
• Garnish with fresh coriander (optional) and serve hot.

STEAMED CABBAGE & CARROTS

Steps:

• Heat oil over medium heat in a large pot. Add carrots; cook for 5 minutes, stirring frequently.
• Add cabbage, bell pepper, the water, salt, and pepper. Cover and cook for 10 to 15 minutes or until the cabbage and bell pepper are tender, stirring occasionally.

CABBAGE AND NOODLES WITH APPLE AND CARROT

Steps:

• Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.

BRAISED CABBAGE AND CARROTS

Steps:

• Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
• In a large pot over medium heat, cook bacon halfway through. It will release its fat and be lightly browned, but still moist.
• Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
• Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.