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Sautéed Carrot and Cabbage Ribbons

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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.

Happy Feasting!

-Tedi

 

 

Sautéed Carrot and Cabbage Ribbons
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This is a super easy side that celebrates spring. It is bright, slightly sweet and earthy, perfectly intensifying the carrot and cabbage flavor.
Nutrition Facts
Sautéed Carrot and Cabbage Ribbons
Amount Per Serving
Calories 42 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.03g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 218mg 9%
Potassium 361mg 10%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 1g 2%
Vitamin A 226%
Vitamin C 37%
Calcium 6%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side
Weight Watcher Points 0 Freestyle Smart Points
Net Carbs 7 Net Carbs
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Side
Weight Watcher Points 0 Freestyle Smart Points
Net Carbs 7 Net Carbs
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Nutrition Facts
Sautéed Carrot and Cabbage Ribbons
Amount Per Serving
Calories 42 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.03g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 218mg 9%
Potassium 361mg 10%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 1g 2%
Vitamin A 226%
Vitamin C 37%
Calcium 6%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Cut the cabbage into long ribbons about 1 in. wide. Do this by coring the half head of cabbage. Then cut in half and slice from top to bottom. Once sliced, take a moment to separate the ribbons so that they cook faster and more evenly.
  2. Using a peeler, slice ribbons of carrots. I think it is easier to just do this with a peeler but it can also be done with mandolin. If using a peeler, working on one side, peel until you hit the middle core, then turn 45 degrees and continue peeling. Do this on all four sides until you have peeled most of the carrot and are left with just the core.
  3. Heat large sauté pan to medium heat, spray with oil.
  4. Add carrots, cabbage, water, salt, and pepper. Stirring to combine.
  5. Cover and cook for 20 minutes, stirring periodically but being careful not to break any of your ribbons. Once cooked, the carrots and cabbage should be soft but still holding their shape. Salt and pepper to taste.
  6. Serve immediately and enjoy. This is really great with my Roasted Pineapple Pork Tenderloin Recipe.
Recipe Notes

For Weight Watcher Recipe Developer Calculation go HERE

4 Comments

  • Marta

    This salad is so beautiful. I love how colorful it is. It is perfect for my Easter meal. Thanks Tedi!!

    • TediP

      Hey Marta! It’s so delicious and so simple. Beautiful on any Easter Feast. Make sure to take pictures and tag The Everyday Feast. I can’t wait to see what you put together for your celebration.

  • Melissa

    I’m going to try this for Easter dinner. We’re having turkey, rice, asparagus, and this will be a perfect, colorful side dish. Would you suggest adding any other herbs or does salt and pepper add enough flavor?

    • TediP

      Hello Melissa! That sounds like a delicious meal. If you want to take it to the next level, add a pinch nutmeg and some fresh thyme. That will work really well with your turkey. Enjoy and have a great Easter Feast!

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