Instructions:
- Prepare the Vegetables:
- Chop the cabbage into bite-sized pieces and slice the carrots into thin rounds. Set aside.
- Sauté the Onion and Garlic:
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and garlic, and sauté until they are soft and fragrant, about 3-4 minutes.
- Cook the Carrots:
- Add the sliced carrots to the skillet and cook for about 5 minutes, stirring occasionally, until they start to soften.
- Add the Cabbage:
- Add the chopped cabbage to the skillet, stirring well to combine. Pour in the vegetable broth and cover the skillet. Let the vegetables cook for about 10-12 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Season:
- Once the cabbage and carrots are tender, stir in the paprika, salt, and pepper. Add the apple cider vinegar (if using) for a bit of tangy flavor. Continue cooking for another 5 minutes until everything is well combined.
- Serve:
- Remove from heat, garnish with fresh parsley, and serve hot.
Tips:
- Add a Protein: For a heartier meal, serve this dish with a side of grilled chicken, sausage, or tofu.
- Customize the Seasoning: You can add a pinch of red pepper flakes for heat, or a dash of soy sauce for extra umami.
- Make it a Main Dish: Add potatoes, mushrooms, or beans to turn this into a complete, meatless main course.
This Cabbage with Carrots recipe is deliciously simple and makes for a perfect weeknight dinner or side dish that’s both healthy and satisfying! 🥕🥬