Sauteed Cabbage and Carrots
Elevate your weeknight dining with this quick and flavorful Sautéed Cabbage and Carrots recipe—a vibrant and healthy side dish that pairs beautifully with almost any main course. Packed with naturally sweet and tender green cabbage and carrots, this dish is lightly seasoned with garlic, salt, black pepper, and a hint of optional paprika for a subtle smoky depth. Cooked in just 15 minutes, this one-pan recipe is both beginner-friendly and packed with nutrients, making it an excellent choice for busy weeknights or meal prep. Garnish with fresh parsley for an extra pop of color and freshness, and enjoy this versatile, gluten-free, and vegetarian delight alongside roasted meats, grilled fish, or even over a bed of fluffy quinoa. Whether you're looking for a quick vegetable side or a simple way to elevate your veggies, this sautéed cabbage and carrots recipe is sure to impress!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 3 medium Carrots
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Remove any damaged outer leaves from the cabbage. Cut the cabbage in half, remove the core, and thinly slice the cabbage into shreds.
Peel the carrots and slice them into thin matchsticks or small julienne strips.
Peel and finely mince the garlic cloves.
Heat a large skillet or wok over medium heat and add the olive oil.
Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
Add the sliced carrots to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Add the shredded cabbage to the skillet and toss well to combine with the carrots and garlic.
Sprinkle the salt, black pepper, and optional paprika over the vegetables. Stir to distribute the seasoning evenly.
Continue to cook the cabbage and carrots for 7-10 minutes, stirring frequently, until the cabbage is tender but still slightly crisp.
Remove the skillet from the heat, taste, and adjust seasoning if needed.
Transfer the sautéed cabbage and carrots to a serving dish. Garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 20.5 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1265 mg | 27% | |
*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.
