Chop the Cabbage and Carrots: Remove the outer leaves of the cabbage, cut it into quarters, and remove the core. Chop the cabbage into thin slices. Peel and slice the carrots into rounds or half-moons, depending on your preference.
Prepare the Onion and Garlic: Peel and chop the onion, and mince the garlic cloves.
Step 2: Sauté the Vegetables
Heat the Olive Oil: In a large skillet or sauté pan, heat the olive oil over medium heat.
Sauté the Onion and Garlic: Add the chopped onion to the pan and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the Carrots and Cabbage: Add the sliced carrots and chopped cabbage to the pan, stirring to combine.
Step 3: Season and Cook
Add the Spices: Sprinkle the cumin, paprika, salt, and pepper over the vegetables, stirring to coat them evenly with the seasonings.
Add Liquid: Pour in the vegetable broth (or water) and stir. Cover the pan and let the mixture cook for about 10-15 minutes, stirring occasionally, until the cabbage is tender and the carrots are cooked but still have a slight bite.
Adjust the Flavor: If desired, add a teaspoon of vinegar to brighten up the dish. Taste and adjust seasoning with additional salt and pepper if needed.
Step 4: Serve
Garnish and Serve: Remove from heat and garnish with fresh parsley if desired. Serve the cabbage and carrots hot, either as a side dish or as a light main course.
Serving and Storage Tips
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