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Stewed cabbage with carrots and onions

Braised Cabbage with Carrots and Onions

A basic version of this dish so many people love. Simple doesn't mean second-rate, and that's absolutely the case here. This budget-friendly recipe couldn't be easier, yet the results go beyond what you'd expect. A light vegetarian side that's low in calories and genuinely delicious.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Cabbage

500

Carrots

200

Onion

Water

Bay leaf (Small)

Herb blend

Salt

Tomato paste

Vegetable oil

Lemon juice

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 30 % 3 g

Carbohydrates 60 % 6 g

62 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make braised cabbage with carrots and onions? Start by peeling a few of the outer leaves off the head of green cabbage. They're usually a bit wilted and not worth keeping. Shred the cabbage into thin, long strips. Set a skillet over high heat and add the vegetable oil. Once the oil is hot, add the cabbage.
Step 2:

Wash, peel, and cut the carrots into matchsticks. Alternatively, you can shred them on the coarse side of a box grater.
Step 3:

Add the carrots to the skillet. Pour in a cup of boiling or hot water. Be careful not to burn yourself, since the water will start steaming up right away. Cold water won't work as well here.
Step 4:

Peel the onion and slice it into thin half-moons. Add it to the skillet. Toss in the bay leaf and sprinkle in dried herbs to taste. Stir in a tablespoon of tomato paste. Mix everything together, cover, and simmer over low heat for 20 minutes.
Step 5:

Add the lemon juice to the skillet. It helps to squeeze the juice through a small strainer so no seeds fall into the dish.
Step 6:

The final step is stirring in the sugar. Mix well and simmer over low heat for another 40 minutes.

Because the cabbage is shredded into thin, long strips, it cooks fairly quickly. That said, the longer you braise cabbage, the better it tastes, in my opinion. It turns even softer and more tender, with a nicely balanced flavor. Being low in calories, this braised cabbage with carrots and onions is a great fit for anyone watching their health. Serve it to kids as a side or a light main. It's also perfect for a light dinner alongside a glass of low-fat kefir. I love it and can happily eat a big serving, thanks to my soft spot for vegetables. But my whole family digs into it too and often comes back for seconds, so I'd say its merits speak for themselves. Enjoy!
Every cooking oil is only good up to a certain temperature, its smoke point, at which the oil starts to burn and forms harmful compounds, including carcinogens. For guidance on frying temperatures and which oils to reach for (and which to skip entirely), check out our guide.
One more thing: the wrong pan can ruin even the best recipe. For all the details on choosing the ideal pan for different dishes, see our guide.
Keep in mind that how you cut the carrots shapes the final dish: shredded carrots cook down into a soft purée and blend evenly into everything else, while carrots cut into matchsticks or sticks hold their shape.