Cabbage with Carrots

Cabbage with Carrots

Ingredients

• 1 medium head of cabbage, thinly sliced
• 3 large carrots, peeled and julienned
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprikaSalt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons soy sauceFresh parsley or dill, chopped (for garnish)

Preparation

Prepare the Vegetables:

Thinly slice the cabbage and julienne the carrots. Finely chop the onion and mince the garlic.

Sauté the Aromatics:

• In a large skillet or wok, heat the olive oil over medium heat.
• Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
• Add the minced garlic and cook for another minute until fragrant.

Cook the Vegetables:

• Add the sliced cabbage and julienned carrots to the skillet. Stir well to combine with the onion and garlic.
• Sprinkle in the ground cumin, paprika, salt, pepper, and red pepper flakes (if using). Stir to evenly distribute the spices.

Sauté and Season:

• Cook the vegetables over medium heat, stirring occasionally, until the cabbage is tender and the carrots are cooked through but still slightly crisp, about 10-12 minutes.
• Add the soy sauce and stir to coat the vegetables evenly. Continue cooking for another 2-3 minutes until everything is well combined and heated through.

Garnish and Serve:

• Remove the skillet from heat and transfer the cabbage and carrots to a serving dish.
• Garnish with fresh parsley or dill for a burst of color and added flavor.
• Serve this delicious cabbage and carrots dish hot as a side or main course. It pairs beautifully with rice, quinoa, or a slice of crusty bread.