SAUTEED CABBAGE AND CARROTS
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
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
BUTTERY STEAMED CABBAGE
It's surprising really, but simple buttered steamed cabbage is a delicacy. Steaming transforms this vegetable into a delectable dish.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Trim the cabbage, then shred it. To shred, cut the cabbage in half, then slice each half into thin slices and separate the slices with your hands into strips, as shown in the video below. Place the strips in a colander and rinse.
- Transfer the rinsed cabbage to a large, deep skillet, without drying it off - the water adhering to the cabbage will allow it to steam. You can a tablespoon of water to the bottom of the pan, but I usually don't find it necessary.
- Turn the heat to medium-high and cover the skillet. When the cabbage starts to steam, which should take about a minute, lower the heat to medium.
- Steam, covered, for about 5 minutes. Uncover, stir, and cook for 2 more minutes to allow any remaining water to evaporate. If you still have too much water in the pan, you can drain it into a colander.
- Add the butter, garlic, salt, and black pepper, stirring to combine. Cook for 2 more minutes, stirring, until the butter has melted. Garnish, if desired, with dried parsley and red pepper flakes. Serve warm.
Nutrition Facts : Calories 107 kcal, Carbohydrate 9 g, Protein 2 g, Fat 8 g, Sodium 215 mg, Fiber 3 g, ServingSize 1 serving
FRIED CABBAGE WITH CARROTS AND PEPPERS
Cabbage is a staple in Gullah cooking, and there's so much more you can do with it than just coleslaw. This simple sauteed cabbage dish is one of my favorite ways to prepare the vegetable, and it's great with just about any protein. Better yet, it's a great dish to serve a large crowd.
Provided by Kardea Brown
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
- Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
- Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.
STEAMED CABBAGE & CARROTS
It's been said that serving cabbage for New Year's promises prosperity, so adding a few carrot coins can only sweeten the purse.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Cabbage Recipes
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 35.6 calories, Carbohydrate 6 g, Fat 1.3 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 168 mg, Sugar 3.5 g
CREAMY SAVOY CABBAGE WITH CARROTS
Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal
Provided by Nick Nairn
Categories Dinner, Side dish
Time 26m
Number Of Ingredients 5
Steps:
- Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
- Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.
Nutrition Facts : Calories 130 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
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- In a large enameled cast-iron casserole, heat the olive oil. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, ginger and turmeric and cook, stirring, until the vegetables are fragrant and just starting to brown, about 5 minutes.
- Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes. Stir in the cabbage in large handfuls, letting each batch wilt slightly before adding more. When all of the cabbage has been added, cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, 40 to 45 minutes. Season with salt and serve.
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