By Jehancancook on April 20, 2012
Photo by BNatarova
Photo by BNatarova
"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."
Serving Size: 1 (149 g)
Servings Per Recipe: 4
"Powder ginger works great in this recipe."
"I made this according to directions, except that I used less oil and added a squeeze of lemon at end instead of vinegar. My family loved it. We used it as a side for spicy Korean chicken and it was perfect. I even used on my plate instead of rice and I didn't miss the rice at all - it's a great choice for those watching calories."
"I cut this back for 2 people and didn't add a lot of ginger as I wasn't sure I would like it. I used baby carrots and sliced them very thin. I also add 1/4 cup of chicken broth to give it a little more flavor. I served it as a side with roast beef, baby potatoes and carrots. Made for I Recommend."
"I scaled back for 2 serves and found that to be plenty for 3 of us. We all loved the flavours from the garlic and ginger along with the sweetness of the carrot and crispy cabbage and so quick to do, mine was cooked to our liking in 7 minutes, thank you Jehancancook, made for Name that Ingredient tag game."
"We really enjoyed the cabbage prepared this way. It was perfectly cooked and was nicely spiced, you could taste all the different components in the dish. It was wonderful served with your pepper shrimp. Thank you for sharing a recipe that I will make again. Made for Pac Spring Safari"
"Reviewed for New Kids On The Block cooking tag game. This is a good vegetable recipe. I used a bag of vegetable stir mix that had shredded cabbage and carrots, broccoli florets and sno peas. The broccoli florets were kind of large so I cut them into pieces and everything turned out great. (The sno peas in the bag were a little limp so next time I will pick them out and toss them in for the last 2 or 3 minutes of cooking.) Thanks for posting this recipe!"