Purple Cabbage and Carrot Saute (Low Carb)
"This vegetable dish not only LOOKS great but tastes amazing."
photo by Vi F.
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 4 cups shredded purple cabbage
- 1⁄2 onion, sliced
- 2 cups shredded carrots
- 1 teaspoon minced garlic
- 1 -2 tablespoon parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- salt
- pepper
- butter
- olive oil
directions
- In a skillet - heat your butter and olive oil together over medium high heat.
- add onions and saute for approximately 3 mnutes.
- Add cabbage, garlic, salt, pepper, lemon juice & sugar and saute until well cooked - approximately 10 - 12 minutes oir longer.
- 3 - 5 minutes before you are ready to serve - GENTLY stirr in the carrots - they only need to get warm. Gentle stirring will keep the carrots from turning purple.
- Serve.
Questions & Replies
-
When do you add the cheese?
Reviews
-
Very quick and easy side dish. I didn't have any lemons so I added a small squeeze of lime...lemon probably would taste better, but the lime juice gave it a nice tanginess. The cheese made the dish slighly creamy which was nice. This might be nice with a little red pepper flake too. -
If you like sauteed cabbage, you will enjoy this dish. I liked the slight tanginess of the lemon juice and the parmesan cheese was a nice addition. Made for My-3-Chefs Nov, 2009. -
I had some leftover shredded red cabbage and carrots from making coleslaw that I hadn't used. This was a perfect use. I didn't use the onions or garlic to keep it low fodmap. I thought it was good just with the lemon juice and a little sugar, added butter after sauteeing in olive oil was slightly yummier, parm cheese good but not necessary. Great easy fast side dish - I can imagine cooking it up alone on a night where I just need something healthy and fast too. thanks! -
A quick and tasty side. Use good parmasean cheese for the best flavor. It was very tasty!
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Tweaks
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Very easy to make, and easy to tweak. I added broccoli... Skipped the butter as I'm vegan, used vegan cheddar, and used lime instead of lemon. Added plenty of pepper. Yummm
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I added a pinch of green onions w/the carrots.
RECIPE SUBMITTED BY
SEvans
Calgary, Alberta
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