Roasted Rainbow Carrots with Sweet Potatoes and Pomegranate is a dish I’ve been imagining ever since I found out that rainbow carrots were a thing (more…)
Roasted Rainbow Carrots with Sweet Potatoes and Pomegranate
carrots
Summer Salad Series-Shredded and Pickled Veggie Salad
This simple and delicious salad is full of fresh, raw vegetables lightly brined with apples cider vinegar. Pickling the onions takes some of the “bite” out of them and picking softens the cucumbers a bit. The carrots and sugar snap peas retain (more…)
Sauteed Cabbage and Apples #Recipe-Vegan, Clean, Healthy and Delicious Eating
Sautéed cabbage doesn’t need to be boring. Caramelized onions add a deep sweetness and cooking the carrots until slightly charred concentrates the flavor. The apples add a tart fruity-ness that make this a fun family dish.
Sautéed cabbage with carrots and apples serves 4-6 people
2 tablespoons vegetable oil
1 onion
3 carrots
1 small cabbage
1 apple ( I used a Fuji apple)
½ cup water, chicken broth or apple juice.
Salt
Ground ginger (optional)
Slice the onions, carrot and cabbage.
Heat the oil in a large skillet. Cook the onion over medium heat until it’s caramelized. Add carrots and cook until they are tender and a little bit brown. Add sliced cabbage and water (or broth, or apple juice) to the pan and stir. Cover and cook for 5 minutes on medium heat until everything is tender and liquid has cooked out. Slice the apple. Push the contents of the pan to one side; add the apple to the empty side and sauté until golden. Add salt and ginger (if using) and serve.