Purple Cabbage and Carrot Saute Low Carb
Brighten up your mealtime with this vibrant and nutritious Purple Cabbage and Carrot Sauté, a low-carb delight that's as visually stunning as it is flavorful. Packed with shredded purple cabbage and julienned carrots, this quick and easy stovetop recipe comes together in just 22 minutes, making it perfect for busy weeknights. Sautéed with aromatic garlic and onions, then finished with a tangy hint of apple cider vinegar, these tender vegetables deliver a satisfying crunch and a burst of earthy sweetness. Garnished with fresh parsley for a pop of color and freshness, this dish is versatile enough to serve as a wholesome side or a light, keto-friendly main course. Perfect for those seeking healthy, low-carb recipes that don't skimp on flavor!
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Recipe Information
Ingredients
- 4 cups (shredded) Purple cabbage
- 1 medium (julienned or shredded) Carrot
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 0.5 medium (diced) Onion
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Apple cider vinegar
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Prepare the vegetables by shredding the purple cabbage and julienning or shredding the carrot. Dice the onion and mince the garlic.
Heat a large skillet or sauté pan over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Add the shredded purple cabbage and julienned carrot to the pan. Toss to combine with the onion and garlic.
Season the vegetables with salt and black pepper. Stir well to distribute the seasoning evenly.
Cook the vegetables for 8-10 minutes, stirring occasionally, until the cabbage is tender but slightly crisp, and the carrots are softened.
Drizzle the apple cider vinegar over the vegetables and give them a final toss to combine. Cook for an additional 1 minute.
Remove the skillet from the heat and taste for seasoning. Adjust salt and pepper if needed.
Transfer the sautéed vegetables to a serving dish and garnish with freshly chopped parsley.
Serve warm as a side dish or enjoy as a light, low-carb main dish.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1230 mg | 26% | |
*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.
