Red cabbage & carrots recipe |Keeping it Real

Tuesday, July 28, 2020

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. 


Red cabbage & carrots recipe


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: 

Red cabbage & carrots recipe


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


Red cabbage & carrots recipe


Finally add the red cabbage: 


Red cabbage & carrots recipe


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. 


Red cabbage & carrots recipe


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). 

Red cabbage & carrots recipe

Red cabbage & carrots recipe



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




Enjoy!

keeping it real, craft blog

4 comments:

  1. All smiles. Will try this. I'm not into too vinegary sides, so this looks really good, and I like that the sweetening comes from the carrots, so you don't have to add cane sugar. I like the idea of freezing in individual portions, too. Thank you so much!

    ReplyDelete
    Replies
    1. Thank you! I hope you love it as much as we do!

      Delete
  2. That is a beautiful dish. Reminds me a Bavarian cabbage my Grandma used to make. Thanks for sharing this at the What's for Dinner party. I appreciate all your contributions to the fun.

    ReplyDelete