PURPLE CABBAGE AND CARROT SAUTE (LOW CARB)
Make and share this Purple Cabbage and Carrot Saute (Low Carb) recipe from Food.com.
Provided by SEvans
Categories Low Protein
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
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
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M khalid M Khalid
[email protected]Meh.
Michael Carrillo
[email protected]I've made this stir-fry several times now and it's always a hit with my family. It's a great way to get them to eat their vegetables.
Bruce2029
[email protected]The flavors in this dish were a bit bland for my taste.
Shaheryar dilshad
[email protected]This stir-fry is a healthy and delicious way to enjoy cabbage and carrots. I especially appreciate that it's low-carb.
Seven Everett
[email protected]I found the cabbage to be a bit too crunchy for my taste, but the carrots were cooked perfectly.
Sylvester Nixon
[email protected]Yum!
Tr Rt
[email protected]This dish is a great way to get your daily dose of vegetables. It's also very affordable and easy to make.
Sajid kahloon
[email protected]Great way to use up leftover cabbage and carrots. I also added some chopped green onions and a splash of rice vinegar.
Syeda sarha Shah
[email protected]Not bad for a quick and easy side dish.
Abderrahim Bouhnoune
[email protected]Easy to make and packed with flavor. I added a bit of chili flakes for an extra kick.
Nebil Abdulkaf
[email protected]This stir-fry was a delightful symphony of flavors and colors. The purple cabbage retained its vibrant hue, while the carrots added a touch of sweetness. The ginger and garlic provided a subtle sharpness that complemented the natural flavors of the v