Best Purple Cabbage And Carrot Saute Low Carb Recipes

Purple Cabbage and Carrot Saute (Low Carb) image

Provided by SEvans

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 11

4 cups shredded purple cabbage
1/2 onion, sliced
2 cups shredded carrots
1 teaspoon minced garlic
1 -2 tablespoon parmesan cheese
2 tablespoons lemon juice
1 tablespoon sugar
salt
pepper
butter
olive oil

Steps:

In a skillet - heat your butter and olive oil together over medium high heat.
add onions and saute for approximately 3 mnutes.
Add cabbage, garlic, salt, pepper, lemon juice & sugar and saute until well cooked - approximately 10 - 12 minutes oir longer.
3 - 5 minutes before you are ready to serve - GENTLY stirr in the carrots - they only need to get warm. Gentle stirring will keep the carrots from turning purple.
Serve.

Nutrition Facts : Calories 101.9, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.5, Sodium 108.9, Carbohydrate 23.1, Fiber 4.9, Sugar 13.2, Protein 3.3

Sauteed Cabbage and Carrots image

Provided by Jehancancook

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 head cabbage, finely shredded
1 carrot, shredded
2 garlic cloves, crushed
1/2 medium onion, finely chopped
1/2 teaspoon fresh ginger, crushed
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon white vinegar
1 tablespoon canola oil

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.

Nutrition Facts : Calories 73.8, Fat 3.7, SaturatedFat 0.3, Sodium 322.5, Carbohydrate 9.9, Fiber 3.5, Sugar 5, Protein 1.9