This is just a little something extra this week that is the perfect Spring accompaniment to your Easter or Passover Feast. It is really just an easy, tasty vegetable side for any dinner. I threw this together to accompany the Roasted Pineapple Pork Tenderloin dish when I was testing the recipe. I generally test each recipes at least twice. Just like you, I make them for dinner. If they don’t pass my husband’s taste buds, they don’t make it on this blog. I did not plan on putting this on the blog but my husband was scarfing it down. By the third time I made the Roasted Pineapple Pork Tenderloin , I was making double of this dish because he loved it so much. I decided I just had to share it with you guys. It works really well with the pork tenderloin, but would be amazing with any protein including you ham roasts or lamb.
There is nothing earth shattering here. This is a super easy recipe. It is really just sautéed carrots and cabbage but, because they are kept in ribbons, they cook down really nicely and the natural sugars are enhanced. I happen to think that cabbage is one of the most underrated vegetables out there. It is fantastic both raw and cooked, but I prefer it cooked. The bitterness mellows greatly and it becomes amazingly buttery and sweet. The carrot’s become sweet and soft with their earthiness blending well with the cabbage.
To me this is such an awesome example of how AMAZING vegetables really are. With cutting them a little different and cooking them, they enhance to become so much more then the sum of their parts. There is no butter in this or added flavoring. It is all about appreciating the cabbage and carrot for what they are, delicious.
What vegetables do you think are underrated?
As always, let me know your thoughts.