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In a world brimming with culinary delights, vegetarian dishes often steal the spotlight for their vibrant flavors and health benefits. Among these, a simple yet satisfying combination of cabbage and carrots stands out.
This dish not only provides a delightful crunch and natural sweetness but also proves that vegetables can be just as satisfying as meat-based meals.
Whether you’re a lifelong vegetarian, a health-conscious eater, or simply looking to incorporate more plant-based dishes into your diet, this cabbage and carrot recipe will tantalize your taste buds and leave you craving more.
Ingredients :
1 medium green cabbage, finely shredded
2 large carrots, grated
1 onion, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon paprika (or smoked paprika for an extra kick)
Salt and pepper to taste
2 tablespoons apple cider vinegar (or lemon juice)
Fresh parsley or cilantro for garnish
Instructions :
Prepare the Vegetables
Start by washing the cabbage thoroughly. Remove any tough outer leaves and cut the cabbage into quarters. Finely shred the cabbage using a sharp knife or a mandoline slicer. Next, peel the carrots and grate them using a box grater or a food processor.
Sauté the Aromatics
In a large skillet or wok, heat the olive oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cumin seeds, cooking for an additional minute until fragrant.
Add Cabbage and Carrots
Incorporate the shredded cabbage and grated carrots into the skillet. Toss them with the onion and garlic mixture to combine well. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften but still retain some crunch.
Season the Dish
Sprinkle in the paprika, salt, and pepper. Stir well to evenly distribute the spices. If you prefer a little heat, consider adding a pinch of red pepper flakes at this stage. Continue to cook for another 2-3 minutes, allowing the flavors to meld.
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