Sautéed Cabbage, Carrot and Zucchini
This recipe makes the best sautéed cabbage, carrot and zucchini I’ve ever had. The only seasonings used are salt and pepper so that the taste and texture of the vegetables isn’t masked, so make sure and use fresh vegetables that already taste delicious by themselves. One reason I love this recipe is because the cabbage ends up having the most amazing smooth, buttery texture.
The Quick Version:
Take 1/8 of an onion, 1 carrot, 1 zucchini, and 1/4 of a cabbage. Sauté the:
- onion for 5 minutes
- plus carrot for 6 minutes
- plus zucchini for 3 minutes
- plus cabbage for 10 minutes
- salt and pepper
The Detailed Version:
Heat some olive oil in a medium-sized frying pan on medium heat. While it’s heating, take an eighth of an onion and slice it so it’s not chopped up, but in nice slender strips about a quarter- to half-inch wide. Toss them in the pan and cook on medium-low for 5 minutes, stirring every half a minute or so to ensure they don’t burn.
While they’re cooking, slice up a carrot into strips. Then add the carrots and keep cooking for 6 minutes, continuing to stir so they don’t burn.
In the meantime, cut up a zucchini with the Japanese rolling cut. (Cut a piece at an angle, roll the zucchini 90°, cut another piece, and repeat).
Then raise the temperature back to medium, add the zucchini and cook for 3 minutes.
Add a quarter of a cabbage thinly sliced and cook for 10 more minutes, adding some salt and pepper right before the 10 minutes are up. This is what it will look like when you first add it:
And after 10 minutes the cabbage wilts and shrinks down:
And that’s it! Enjoy :)
