The spiced red cabbage and carrots is a simple and tasty side dish. Perfect to accompany meat or fish main courses, it is prepared in a few minutes and it is delicious. The thinly sliced red cabbage and carrot sticks are cooked in a pan with extra virgin olive oil, lemon juice, and flavored with spices. Also great served with basmati rice or noodles.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1Person
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
Ingredients
- 3.5 oz red cabbage
- 3.5 oz carrots
- 1 lemon
- 2 tbsp extra virgin olive oil
- to taste spices
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Cutting board
- Knife
- Pan
- Lid
- Wooden spoon
- Vegetable peeler
- Juicer
- Sieve
- Grater
Steps
To prepare spiced red cabbage and carrots…
Take the red cabbage, remove the damaged outer leaves, wash it, cut it in half, and then slice it into strips about half an inch wide.
Then take the carrots, peel them with the vegetable peeler, remove the ends, wash them, cut them in half lengthwise, then into sticks, about 1.5-2 inches long and about half an inch thick.
In a pan pour the extra virgin olive oil, heat it, and when it’s hot, add the vegetables, cooking them on high heat for a few minutes. Then add a few tablespoons of water, cover with a lid, and cook on medium heat for 10 minutes. Stir them occasionally with a wooden spoon.
After the 10 minutes of cooking, uncover the pan, add the squeezed lemon juice filtered through a sieve to remove seeds and pulp, stir and let it evaporate along with the cooking water that has formed. The vegetables should be cooked but crunchy at the same time.
Continue cooking for the remaining minutes on high heat, salt, pepper, and add the spices, mixing everything well. Serve the spiced red cabbage and carrots hot as you prefer, adding some grated lemon zest.
Variations
Instead of red cabbage, you can substitute with green cabbage.
