1 medium head of green cabbage, shredded (about 6 cups)
3 large carrots, peeled and julienned
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil (or vegetable oil)
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon smoked paprika
½ teaspoon ground black pepper
Salt, to taste
1 tablespoon apple cider vinegar (optional)
Fresh parsley or dill, chopped (for garnish)
Instructions
Heat oil in a large skillet over medium-high heat. Add onion and sauté until translucent, about 3 minutes.
Add garlic; cook 30 seconds until fragrant.
Toss in carrots; cook 4–5 minutes, stirring occasionally, until they begin to soften and caramelize.
Stir in shredded cabbage, soy sauce, smoked paprika, and black pepper. Mix thoroughly.
Cover pan, reduce heat to medium, and cook 6–8 minutes, stirring halfway, until cabbage is tender but not mushy.
Remove lid, increase heat to high for 1–2 minutes to evaporate excess moisture.
Season with salt and drizzle apple cider vinegar. Toss briefly to coat.
Transfer to a serving platter, garnish with fresh herbs, and enjoy hot.
Serving Suggestions
Pair with quinoa or brown rice for a complete vegetarian meal.
Top with crumbled feta or vegan cheese for creaminess.
Serve alongside grilled tofu or tempeh for extra protein.
Conclusion
With minimal effort and simple ingredients, this cabbage and carrot dish proves that you don’t need meat to create a satisfying, flavor-packed meal. Its versatility, health benefits, and wallet-friendly nature make it a weeknight superstar. Give it a try—you might find it tastes even better than your favorite meat entrée!
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