Red cabbage & carrots recipe

I love red cabbage - it's healthy (red cabbage is rich in vitamin C, antioxidants and is an immune booster) and as it's so colourful it makes for amazing dishes. 

However, the most traditional recipes tend to dress it with too much vinegar and, at least to my taste, turn it too sour. Adding naturally sweet carrots makes the perfect sense, and this red cabbage and carrots recipe is therefore a great side dish. 

Here are the ingredients (for 3-4 servings):

• 1 small red cabbage (or 1/2 of a larger one), chopped
• 2 cloves of garlic, sliced
• 1 medium carrot, grated
• 2-3 tablespoons of olive oil
• salt and pepper to taste 

Heat the olive oil in a pan, together with the garlic: 

Grate the carrot and add it to the pan, sautéing for a couple of minutes. 

Finally add the red cabbage: 

Mix everything together, add the seasonings and a bit of water if needed, lower the heat and let everything cook for about 15 minutes until the red cabbage turns soft. 

It's better served while still warm, but it holds up to several days in the fridge - and you can even freeze it (I sometimes do this in individual portions and then defrost as needed). 

If you like this, you can also check my red cabbage quiche: 

Enjoy!