Buttery Cabbage and Carrots
Transform simple vegetables into a flavorful side dish with this recipe for Buttery Cabbage and Carrots, a savory medley that’s as easy as it is delicious! Tender strips of green cabbage and vibrant carrots are sautéed in rich, golden butter with aromatic garlic, then lightly seasoned with salt, black pepper, and a hint of optional paprika for a subtle smoky kick. Slow-cooked to perfection, the cabbage turns beautifully tender with just a touch of caramelization, while the carrots remain sweet and vibrant. Finished with a sprinkle of fresh parsley, this quick and comforting dish comes together in just 35 minutes, making it an excellent choice for busy weeknights or holiday feasts. Serve this buttery delight alongside roasted meats, grilled chicken, or even on its own for a vegetarian-friendly treat. Packed with flavor and nutrition, this recipe is a true kitchen staple!
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Recipe Information
Ingredients
- 1 head (medium) green cabbage
- 3 large carrots
- 4 tablespoons unsalted butter
- 2 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon paprika (optional)
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Peel the outer leaves of the cabbage, then cut it in half. Remove the core and thinly slice the cabbage into strips.
Peel and slice the carrots into thin rounds or julienne strips, depending on your preference.
Mince the garlic cloves and set aside.
Heat a large skillet over medium heat and melt the butter.
Add the garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the sliced carrots to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
Add the sliced cabbage to the skillet in batches if necessary, stirring frequently to combine with the butter and garlic.
Season with salt, black pepper, and optional paprika, adjusting to taste. Stir everything well to ensure the cabbage and carrots are evenly coated in the seasoning.
Cover the skillet with a lid and reduce the heat to low. Allow the vegetables to cook for 10-15 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized, and the carrots are fully cooked.
Remove the skillet from the heat and transfer the buttery cabbage and carrots to a serving dish.
Garnish with freshly chopped parsley and serve hot as a side dish to your favorite main course.
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.8 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
