Young Cabbage Stewed with Carrots and Onions
Make dinner with fragrant young cabbage—it's so good! Young cabbage is tender and aromatic, and this dish is sure to please both grown-ups and kids. In our family, at least, stewed cabbage is a real favorite! And it's a genuinely simple one—easy to cook and made from everyday ingredients. Here's how I stew young cabbage with onion and carrot.
Marikusya
Recipe author
Young Cabbage Stewed with Carrots and Onions
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
4 g
Fats 44 %
8 g
Carbohydrates 33 %
6 g
94 kcal
GI:
100
/
0
/
0
- Start by prepping the vegetables: wash them and pat them dry a bit. Peel the carrot, onion, and garlic. Shred the cabbage, grate the carrot on the coarse side of a box grater, and slice the onion into half-moons (it's best that way in this dish). Press the garlic through a press. Heat the vegetable oil in a skillet, add the onion, and fry for a couple of minutes. Add the carrot and fry it alongside the onion for a few minutes, stirring now and then. Now add the shredded cabbage and fry everything together for about 7 minutes over medium heat. Sprinkle in the salt and ground black pepper, then pour in the water. Stir, cover the skillet, bring to a simmer, and lower the heat to its minimum. Young cabbage cooks very fast, so 3–4 minutes of stewing is plenty. Meanwhile, finely chop the washed dill. Add the garlic to the skillet and cook everything another 1–2 minutes. The dish is ready—serve it hot, garnished with dill. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Young cabbage - 27 kcal/100g
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