0 from 0 votes
cabbage and carrots with ginger
Cabbage and Carrots with Ginger
Prep Time
15 mins
Cook Time
10 mins

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.

Category: Side Dish
Type: Meatless Monday
Keyword: cabbage, carrots, ginger, seasonal
Servings: 6
  • 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
  1. 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.

  2. 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.

  3. 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.