Cabbage And Carrot Medley Food

CARROT AND CABBAGE MEDLEY

Steps:

• Combine the cabbage, carrots, garlic, butter and vegetable stock in a large pot. Season generously with salt, pepper and seasoned salt. Cover, bring to a simmer, and steam over medium-low heat until the cabbage is wilted and the carrots are cooked through, about 20 minutes.

HERBED CABBAGE MEDLEY

Steps:

• In large skillet saute onions in butter until clear, approximately 5 minutes.
• Stir in cabbage, carrots and salt.
• Cover and cook over medium heat for 10 minutes.
• Stir in oregano just before serving.

PARSNIP-CARROT MEDLEY

Steps:

• In a Dutch oven, bring the parsnips, carrots and broth to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until vegetables are tender. Add the remaining ingredients; heat through.

BUTTERY CABBAGE AND CARROTS

Steps:

• Melt butter, add onion and stir fry 2 minute.
• Add carrots, cabbage, salt and celery seed.
• Cover and cook over med. heat 10 minutes.
• Stir occasionally.
• Stir in the lemon juice.

SAUTEED CABBAGE AND CARROTS

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.

CABBAGE AND CARROT MEDLEY

Steps:

• Place cabbage and carrots in a pot filled halfway with water.
• Boil then reduce and cook till tender.
• Drain into colander.
• In empty pot melt butter and saute leeks till tender.
• Add remaining ingredients and bring to a boil.
• Return cabbage to pot and mix well.