Cabbage and Carrots with Ginger is a simple side dish to make with vegetables that are available all year round.
Cabbage and carrots are available year round, packed with vitamins and too good not serve often. For a change, try them cooked with a bit of fresh ginger.
Ginger adds zip and balances the sweetness of the carrots. One tablespoons (15 ml) of fresh grated ginger works for me, but you can adjust that up or down to taste. If you don’t have fresh ginger on hand, a teaspoon (5 ml) of dried ground will work, too.
Try to cut the cabbage as thinly as possible for the best texture. There’s no need to add liquid while cooking: letting the veggies sit for a few minutes with a bit of salt and sugar helps draw out some of the water from the vegetables and provides all you need.
Serve Cabbage and Carrots with Ginger warm with a hot meal, or refrigerate it and serve cold as leftovers.
This is a simple way to prepare readily available winter veggies. You can adjust the ginger to taste, and use ginger powder if fresh ginger isn't available. Slice the cabbage as thinly as possible for this dish.
- 1/4 medium-sized head cabbage, thinly sliced (about 4 cups / 1 liter)
- 2 medium-sized carrots, coarsely grated (about 2 cups / 500 ml)
- 1 teaspoon / 5 ml salt
- 1-1/2 teaspoons / 7.5 ml sugar
- 1 tablespoon / 15 ml fresh grated ginger (or use 1 teaspoon / 5 ml ground ginger)
- 1 teaspoon / 5 ml apple cider vinegar
- 1 tablespoon / 15 ml vegetable oil
- 1/2 medium onion, thinly sliced
In mixing bowl, toss together cabbage, carrots, salt, sugar, ginger and vinegar. Let the vegetables sit for 5 minutes or until they release a little of their liquid.
Heat a medium-sized pan over medium-low heat. When the pan is hot, add oil and coat bottom of pan. Add onions and cook until softened, about 3 minutes. Do not let the onions brown.
Add cabbage mixture (and any liquid that has accumulated in the bowl) to pan and stir to combine with onions. Let the mixture cook, stirring occasionally until the cabbage is tender, about 10 minutes. Remove from heat and serve.
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