Prep 10 mins
Cook 10 mins
I serve cabbage rolls with rice and use the leftover cabbage to make Sautéed Cabbage and Carrots.
- 2 tablespoons olive oil
- 1⁄2 head cabbage, coarsely chopped
- 2 large carrots, julienned
- 1 teasoon garlic powder
- 1⁄4 teaspoon pepper
- Heat oil in large skillet. Add cabbage, carrots, garlic powder and pepper. Cook over medium-high heat, tossing occasionally, until the cabbage just begins to wilt, approximately 7-10 minutes.