Best 11 Spicy Cabbage Carrot Potato Recipes

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Are you looking for a delicious and easy-to-make dish that is sure to tantalize your taste buds? Look no further than the spicy cabbage carrot potato recipe! This flavorful dish combines the perfect balance of heat, sweetness, and crunch. Made with fresh cabbage, carrots, potatoes, and a variety of spices, this dish is sure to become a new favorite.

Let's cook with our recipes!

ATAKILT WAT RECIPE - ETHIOPIAN SPICED CABBAGE, CARROT, AND POTATOES RECIPE



Atakilt Wat Recipe - Ethiopian Spiced Cabbage, Carrot, and Potatoes Recipe image

This easy vegan dish is one of my favorite parts of any Ethiopian meal! Humble Atakilt Wat is made from cabbage, carrots, and potatoes spiced with fragrant Berbere seasoning. Serve it with simmered lentils and Ethiopian flatbread for an easy weeknight dinner!

Provided by The Wanderlust Kitchen

Categories     Side Dishes

Time 30m

Number Of Ingredients 9

2 tablespoons extra virgin olive oil (divided)
1/2 cup chopped yellow onion
2 tablespoons minced fresh garlic
1 1/2 teaspoons berbere seasoning
1 teaspoon ginger paste (or 3/4 teaspoon minced fresh ginger)
1 cup chopped carrots
2 cups chopped boiling potatoes (such as Yukon gold)
4 cups roughly chopped green cabbage (about 1/2 a medium head)
1/2 teaspoon salt

Steps:

  • Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and garlic and saute for 5 minutes until the onions have softened. Add the berbere seasoning and ginger paste; fry for 60 seconds until fragrant.
  • Add the carrot, potato, cabbage, and 1/2 teaspoon of salt to the pan. Cover the pan and allow to cook for 10 minutes, checking once halfway through to stir and add a splash of vegetable broth or water if needed.
  • After ten minutes, add another tablespoon of oil to the pan, stir, and turn the heat down to low. Recover the pan and cook until the potatoes are tender, about 10-15 minutes. Garnish with black pepper and cilantro.

Nutrition Facts : ServingSize 1 serving, Calories 209 kcal, Carbohydrate 34 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 379 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 6 g

BRAISED CABBAGE AND CARROTS



Braised Cabbage and Carrots image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 large head (about 3 pounds) green cabbage
4 slices extra-thick bacon, cut into 1-inch squares
1 cup water
2 tablespoons Smash Seasoning, recipe follows
One 10-ounce bag baby carrots
Salt and freshly ground black pepper
1 teaspoon cayenne
1 teaspoon celery seed
1/2 tablespoon lemon pepper
1 tablespoon garlic powder

Steps:

  • Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
  • In a large pot over medium heat, cook bacon halfway through. It will release its fat and be lightly browned, but still moist.
  • Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
  • Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.

SPICY POTATOES, CABBAGE AND CARROTS



Spicy Potatoes, Cabbage and Carrots image

Potatoes, cabbage, and carrots are cooked in an extremely flavorful, mildly spicy mix of ginger, turmeric, and pepper for an easy side dish.

Provided by Molly Watson

Categories     Side Dish     Dinner     Salad

Time 50m

Yield 6

Number Of Ingredients 11

1 small onion
1 head savoy cabbage, or 1/2 head green cabbage
6 cloves garlic
3 medium potatoes
3 medium carrots
1 to 4 tablespoons butter, or vegetable oil
1/2 teaspoon fine sea salt, plus more to taste
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
2 cups water

Steps:

  • Enjoy!

Nutrition Facts : Calories 173 kcal, Carbohydrate 24 g, Cholesterol 20 mg, Fiber 4 g, Protein 3 g, SaturatedFat 5 g, Sodium 269 mg, Sugar 2 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g

ETHIOPIAN CABBAGE DISH



Ethiopian Cabbage Dish image

My Ethiopian friend brought this dish to a potluck and I've been making it ever since. It is healthy and delicious. Do not add liquid. The cabbage and potatoes release enough moisture on their own.

Provided by stamarex

Categories     Side Dish     Vegetables

Time 1h5m

Yield 5

Number Of Ingredients 9

½ cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground turmeric
½ head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

Steps:

  • Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 54.1 g, Fat 22.2 g, Fiber 10.1 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 428.5 mg, Sugar 10.1 g

SAUTEED CABBAGE AND CARROTS



Sauteed Cabbage and Carrots image

Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.

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

BUTTERY CABBAGE AND CARROTS



Buttery Cabbage and Carrots image

Make and share this Buttery Cabbage and Carrots recipe from Food.com.

Provided by SooZee

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3 teaspoons butter
1/2 medium cabbage, cored and chopped
1 medium onion, sliced
4 medium carrots, shredded
1 teaspoon salt
1 tablespoon lemon juice
1 teaspoon celery seed

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.

Nutrition Facts : Calories 91.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 665.8, Carbohydrate 15.5, Fiber 4.8, Sugar 8.1, Protein 2.6

CABBAGE-CARROT CASSEROLE



Cabbage-Carrot Casserole image

My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.

Provided by Paula

Categories     Side Dish     Vegetables     Carrots

Time 1h5m

Yield 8

Number Of Ingredients 9

2 cubes chicken bouillon
2 cups water
2 pounds cabbage, sliced into thin strips
2 large carrots, grated
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup milk
2 ounces shredded Cheddar cheese, or more to taste
¼ teaspoon paprika, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
  • Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
  • Bake in preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 10.9 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 393.4 mg, Sugar 5.3 g

POTATO AND CABBAGE CASSEROLE



Potato and Cabbage Casserole image

I have fond memories of Mom making this home-style supper in our farmhouse kitchen. The mild cabbage flavor appeals to everyone. - Nancy Mathiowetz, Hector, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 10 servings.

Number Of Ingredients 9

5 cups shredded cabbage
6 medium potatoes, sliced
4 medium carrots, sliced
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted

Steps:

  • In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

Nutrition Facts : Calories 228 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.

CARROT, POTATO, AND CABBAGE SOUP



Carrot, Potato, and Cabbage Soup image

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Provided by Dan Ladouceur

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
¼ medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

Steps:

  • Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g

BEEF CABBAGE STEW



Beef Cabbage Stew image

This is one of my favorite meals since I don't have to stand over the stove or dirty a lot of pots and pans to prepare it. With six in the family, we have enough dishes to wash after each meal!

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6-8 servings.

Number Of Ingredients 12

1-1/2 pounds beef stew meat, cut into 1-inch pieces
2 beef bouillon cubes
1 cup hot water
1 large onion, chopped
1/4 teaspoon pepper
1 bay leaf
2 medium potatoes, peeled and cubed
2 celery ribs, sliced
4 cups shredded cabbage
1 carrot, sliced
1 can (8 ounces) tomato sauce
Salt to taste

Steps:

  • In a Dutch oven, brown stew meat; drain. Meanwhile, dissolve bouillon cubes in water; add to beef. Stir in the onion, pepper and bay leaf. Cover; simmer 1-1/4 hours or until tender. , Add the potatoes, celery, cabbage and carrot. Cover and simmer 30 minutes or until vegetables are tender. , Stir in tomato sauce and salt. Simmer, uncovered, 15-20 minutes more. Discard bay leaf.

Nutrition Facts : Calories 194 calories, Fat 6g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 402mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

SPICY STIR-FRIED CABBAGE



Spicy Stir-Fried Cabbage image

This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I've encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I've added carrots for color.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 10m

Yield Serves four

Number Of Ingredients 11

4 garlic cloves, minced
2 teaspoons minced ginger
1/2 teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro

Steps:

  • Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams

? 10 Essential Cabbage, Carrot, and Potato Recipes: A Culinary Delight

From hearty stews to refreshing salads, the combination of cabbage, carrot, and potato offers a symphony of flavors that's both versatile and delicious. Discover a world of culinary creations with these 10 must-try cabbage, carrot, and potato recipes curated for you. Immerse yourself in a culinary journey, savoring the vibrant flavors and textures that await you. Cabbage, carrots, and potatoes abound with versatility and health benefits. Cabbage, a member of the cruciferous family, is known for its anti-inflammatory properties. Carrots, with their vibrant hue, provide a rich source of carotenoid antioxidants. And the unassuming potato offers a good source of dietary fiber and potassium.

    Preparation tips:
  • Select firm, crisp cabbage heads with tightly packed leaves for maximum freshness. Look for carrots that are plump, smooth, and brightly colored. Steer clear of any signs of blemishes or spots.
  • Peel and cut the potatoes evenly to ensure uniform cooking. Consider boiling or steaming the potatoes before adding them to your preparation, especially for salads, to prevent discoloration.
  • Slice or shred cabbage and carrots finely for easy incorporation into salads or slaws, or cut them into larger pieces for stews and soups. Uniformity in size promotes even cooking.
  • Control the cooking time of each vegetable to achieve the desired texture. Overcooking can lead to mushy potatoes and soft, disintegrated cabbage and carrots.
  • Enhance the flavors of your dish with an array of herbs and spices. Common options include car away, cumin, coriander, and turmeric. If using fresh herbs, add them towards the end of cooking to preserve their fragrance.
  • For a delightful taste, experiment with different cooking methods. From roasting to sauteing, each method imparts unique flavors and textures to these remarkable vegetables.

Conclusion:

Cabbage, carrots, and potatoes offer an array of versatile and nutritious recipes that can be easily integrated into any meal. From hearty stews to refreshing salads to flavorful curries, these recipes showcase the culinary potential of these humble ingredients. Incorporate these dishes into your diet to enjoy a plethora of flavors and reap the health benefits they provide. Unleash your culinary creatmity and embark on a delightful journey of flavors and textures with these exquiste recipes. Bon Appetit!

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