In a world brimming with culinary delights, vegetarian dishes often steal the spotlight for their vibrant flavors and health benefits. Among these, a simple yet satisfying combination of cabbage and carrots stands out.
This dish not only provides a delightful crunch and natural sweetness but also proves that vegetables can be just as satisfying as meat-based meals.
Whether you’re a lifelong vegetarian, a health-conscious eater, or simply looking to incorporate more plant-based dishes into your diet, this cabbage and carrot recipe will tantalize your taste buds and leave you craving more.
Ingredients :
- 1 medium green cabbage, finely shredded
- 2 large carrots, grated
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon paprika (or smoked paprika for an extra kick)
- Salt and pepper to taste
- 2 tablespoons apple cider vinegar (or lemon juice)
- Fresh parsley or cilantro for garnish
Instructions :
- Prepare the Vegetables
Start by washing the cabbage thoroughly. Remove any tough outer leaves and cut the cabbage into quarters. Finely shred the cabbage using a sharp knife or a mandoline slicer. Next, peel the carrots and grate them using a box grater or a food processor. - Sauté the Aromatics
In a large skillet or wok, heat the olive oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cumin seeds, cooking for an additional minute until fragrant. - Add Cabbage and Carrots
Incorporate the shredded cabbage and grated carrots into the skillet. Toss them with the onion and garlic mixture to combine well. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften but still retain some crunch.
