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Skillet-Braised Cabbage, Peppers, Onion, and Carrots

Braised vegetables are just as good as a side or a dish in their own right! I love a braised-vegetable side done this way — every ingredient keeps its own taste, color, and aroma instead of cooking down into one uniform mush. It's not just delicious but good for you, too, since this gentle method preserves most of the vitamins. Enjoy it on its own for dinner or breakfast, serve it as a hot side, or work it into a light or weight-loss menu.

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Stewed cabbage peppers onions carrots in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 2 g
Fats 67 % 18 g
Carbohydrates 26 % 7 g
196 kcal
GI: 100 / 0 / 0
  • Use whatever mix of vegetables you have on hand for this braise. I used green cabbage, onion, carrot, garlic, bell pepper, and frozen green peas. 1. Wash, drain, and coarsely chop all the vegetables — it's best to do this ahead of time, since you'll need to add them to the skillet in quick succession. 2. Heat the olive oil in a skillet. 3. Add a medium onion cut into half-moons (or a large one cut into quarter-rings) and stir quickly so the onion is lightly coated with oil on all sides. 4. Crush a garlic clove with the flat of a knife, chop it fine, and add it to the onion. 5. Add the carrot, cut into medium dice, and keep frying, stirring. 6. Almost right away, add the cabbage cut into large squares — it takes the longest to cook, so judge doneness by how soft the cabbage gets. Season everything with salt and pepper. 7. When the cabbage is nearly done, add the chopped pepper. 8. At the very end, add the green peas; you can splash in a little water and finish the vegetables, covered. If you like your vegetables very soft and well cooked, just add more water and simmer to the softness you want — but keep in mind that the longer you cook them, the fewer nutrients remain. 9. Serve with fresh herbs as a side for meat or fish, or as a delicious dish on its own. You can also scatter toasted nuts or seeds of any kind over the top.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Olive oil - 913  kcal/100g

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