Chili Cabbage Carrots Recipes

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.

CABBAGE-CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
• Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
• Bake in preheated oven until hot and bubbly, 20 to 30 minutes.

CHILI CABBAGE & CARROTS

Steps:

• Stir chili paste, soy, sherry, salt and pepp - set aside Heat oil in fry pan or wok to med Add leek & slightly soften - 2 min Add carrots & bell pepp & soften - 3 min Add cabbage and let wilt - 3 min Add chili paste to above mixture and cook on high heat for 1 min Serve

INDIAN CABBAGE AND CARROTS

Steps:

• Heat oil in a wok or deep, wide skillet over a medium-high flame.
• When hot, put in mustard seeds.
• As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
• Stir once.
• Within seconds the chili will turn dark red.
• Put cabbage, carrots, and hot pepper in the pan.
• Turn the heat down to medium and stir the vegetables for about 30 seconds.
• Add salt, sugar and cilantro.
• Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
• Stir in lemon juice.
• Remove red chili and serve.
• Note: You may want to have a lid handy for when the mustard seeds begin to pop.
• They're hot little projectiles before they're mixed with the veggies.

BUTTERY CABBAGE AND CARROTS

Steps:

• Melt butter, add onion and stir fry 2 minute.
• Add carrots, cabbage, salt and celery seed.
• Cover and cook over med. heat 10 minutes.
• Stir occasionally.
• Stir in the lemon juice.

HEARTY CROCKPOT CABBAGE BEEF CHILI

Steps:

• Cook ground beef and onion in a pan over medium high heat until beef is browned and crumbled. Drain fat, and transfer beef to a slow cooker.
• Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, cumin, salt, and pepper. Stir and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.
• Stir occasionally and add water as desired to maintain the consistency you desire.
• Enjoy!