Purple Cabbage And Carrot Saute Low Carb Recipes

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PURPLE CABBAGE AND CARROT SAUTE (LOW CARB)

Make and share this Purple Cabbage and Carrot Saute (Low Carb) recipe from Food.com.

Provided by SEvans

Categories     Low Protein

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 11



Purple Cabbage and Carrot Saute (Low Carb) image

Steps:

  • In a skillet - heat your butter and olive oil together over medium high heat.
  • add onions and saute for approximately 3 mnutes.
  • Add cabbage, garlic, salt, pepper, lemon juice & sugar and saute until well cooked - approximately 10 - 12 minutes oir longer.
  • 3 - 5 minutes before you are ready to serve - GENTLY stirr in the carrots - they only need to get warm. Gentle stirring will keep the carrots from turning purple.
  • Serve.

Nutrition Facts : Calories 101.9, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.5, Sodium 108.9, Carbohydrate 23.1, Fiber 4.9, Sugar 13.2, Protein 3.3

4 cups shredded purple cabbage
1/2 onion, sliced
2 cups shredded carrots
1 teaspoon minced garlic
1 -2 tablespoon parmesan cheese
2 tablespoons lemon juice
1 tablespoon sugar
salt
pepper
butter
olive oil

SAUTEED CABBAGE AND CARROTS

Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.

Provided by Jehancancook

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Sauteed Cabbage and Carrots image

Steps:

  • Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
  • Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

Nutrition Facts : Calories 73.8, Fat 3.7, SaturatedFat 0.3, Sodium 322.5, Carbohydrate 9.9, Fiber 3.5, Sugar 5, Protein 1.9

1/2 head cabbage, finely shredded
1 carrot, shredded
2 garlic cloves, crushed
1/2 medium onion, finely chopped
1/2 teaspoon fresh ginger, crushed
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon white vinegar
1 tablespoon canola oil

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