Sauteed Red Cabbage & Carrots

Sauteed Red Cabbage & Carrots My Body My Kitchen

Here’s a very tasty and simple way to prepare your cabbage and carrots as a quick side dish for meal prep or a weeknight dinner.  In this recipe I used red cabbage, but you can also use regular cabbage as well.  Check out this post to learn more about what the purple color in red cabbage means.

I enjoyed this cabbage with some salmon and Jamaican rice and peas.

Try this recipe and let me know what you think.

Prep Time: 10 mins . Cook Time: 15 mins . Yield: 6 Servings

1 Medium Head Red Cabbage, thinly sliced
1 Large Carrot, julienned
2 Shallots, sliced
4 Cloves Garlic, minced
2 Tbsp Ginger root, minced
2 Tbsp Olive Oil
1 Tsp Sesame Oil
Red Pepper Flakes to taste
Salt & Black Pepper to taste

1. In a large skillet or saucepan, heat olive oil over medium-high heat. Add shallots and cook until a bit golden and caramelized. Add carrots and cook for another 5 minutes.

2. Add garlic and ginger, cook for about 1 minute before, adding cabbage.  Stir frequently and cook until cabbage is wilted (about 10 minutes).

3. Season with salt, black pepper, red pepper flakes and sesame oil. Remove from heat and enjoy!

Nutrition per serving: 105 Cals, 5g Fat, 14g Carbs, 4g Dietary Fiber, 2g Protein

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

One Comment

  1. Thank you for this beautiful and delicious recipe! I’d like to follow you.



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