RECIPE USING CARROTS RECIPES

Name: Sauteed Cabbage and Carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 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

SAUTEED CABBAGE AND CARROTS RECIPE - FOOD.COM

Sauteed Cabbage and Carrots Recipe - Food.com 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.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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, FatContent 3.7, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 322.5, CarbohydrateContent 9.9, FiberContent 3.5, SugarContent 5, ProteinContent 1.9

BEEF WITH RED WINE & CARROTS RECIPE - BBC GOOD FOOD

Beef with red wine & carrots recipe - BBC Good Food image

Use this winter stew as a 'master recipe' – eat half, then use the rest in a pie or with pasta

Provided by Good Food team

Categories Dinner, Main course

Total Time 4 hours 5 minutes

Prep Time 35 minutes

Cook Time 3 hours 30 minutes

Yield Makes 8 portions

Number Of Ingredients 11

Ingredients

vegetable or sunflower oil , for frying
1 ½kg shin of beef or stewing beef, cut into cubes
3 tbsp flour
2 large onions, sliced
600g carrots, cut into batons
4 garlic cloves, crushed
glass red wine (about 175ml/6fl oz)
850ml beef stock
3 bay leaves
few thyme sprigs
jacket potatoes or mash, to serve

Steps:

Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).

Nutrition Facts : Calories 443 calories, FatContent 21 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 3 grams fiber, ProteinContent 46 grams protein, SodiumContent 0.69 milligram of sodium

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SAUTEED CABBAGE AND CARROTS RECIPE - FOOD.COM

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.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 73.8 per serving

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.

See details

BEEF WITH RED WINE & CARROTS RECIPE - BBC GOOD FOOD

Use this winter stew as a 'master recipe' – eat half, then use the rest in a pie or with pasta
From bbcgoodfood.com
Total Time 4 hours 5 minutes
Category Dinner, Main course
Cuisine British
Calories 443 calories per serving

Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).

See details

SAUTEED CABBAGE AND CARROTS RECIPE - FOOD.COM

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