Best 2 Purple Cabbage And Carrot Saute Low Carb Recipes
**Purple Cabbage and Carrot Saute - A Rainbow of Health and Flavor**
Immerse yourself in a symphony of colors and flavors with our Purple Cabbage and Carrot Saute, a culinary masterpiece that tantalizes both the eyes and the palate. This low-carb dish is a vibrant blend of purple cabbage, carrots, and a medley of aromatic spices, creating a feast for the senses. Its vibrant purple hue, a testament to its nutritional richness, adds a pop of color to your plate, while the sweet crunch of carrots and the subtle sharpness of cabbage harmonize perfectly. This saute is not only a delightful treat but also a powerhouse of nutrients, providing a wealth of vitamins, minerals, and antioxidants. Embark on a culinary journey where health and flavor converge, and discover the vibrant world of Purple Cabbage and Carrot Saute.
**Additional Recipe Options:**
1. **Purple Cabbage and Carrot Stir-Fry:** Transform your saute into a stir-fry extravaganza by adding a splash of soy sauce, rice vinegar, and a hint of ginger.
2. **Purple Cabbage and Carrot Slaw:** Create a refreshing and crunchy slaw by combining shredded purple cabbage, carrots, a tangy dressing, and a sprinkling of sunflower seeds.
3. **Purple Cabbage and Carrot Soup:** Embrace the warmth and comfort of a hearty soup by simmering purple cabbage, carrots, and a flavorful broth, finished with a dollop of yogurt.
4. **Purple Cabbage and Carrot Salad:** Elevate your salad game with a vibrant combination of purple cabbage, carrots, roasted nuts, and a zesty dressing.
5. **Purple Cabbage and Carrot Spring Rolls:** Wrap your taste buds in a delightful journey with spring rolls filled with purple cabbage, carrots, vermicelli noodles, and a flavorful dipping sauce.
PURPLE CABBAGE AND CARROT SAUTE (LOW CARB)
Make and share this Purple Cabbage and Carrot Saute (Low Carb) recipe from Food.com.
Provided by SEvans
Categories Low Protein
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet - heat your butter and olive oil together over medium high heat.
- add onions and saute for approximately 3 mnutes.
- Add cabbage, garlic, salt, pepper, lemon juice & sugar and saute until well cooked - approximately 10 - 12 minutes oir longer.
- 3 - 5 minutes before you are ready to serve - GENTLY stirr in the carrots - they only need to get warm. Gentle stirring will keep the carrots from turning purple.
- Serve.
Nutrition Facts : Calories 101.9, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.5, Sodium 108.9, Carbohydrate 23.1, Fiber 4.9, Sugar 13.2, Protein 3.3
CABBAGE, CARROT AND PURPLE KALE LATKES
These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this mix to hold together it requires a little more egg and flour; I use a combination of cornmeal, all-purpose and buckwheat.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield About 30 latkes, serving 6
Number Of Ingredients 14
Steps:
- Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.
- In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes, then stir again.
- Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 20 latkes.
- Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
- Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Choose fresh and vibrant vegetables: Select purple cabbage and carrots that are firm and brightly colored for the best flavor and nutrient content.
- Slice the vegetables thinly: Thinly slicing the vegetables helps them cook evenly and reduces the cooking time.
- Use a large skillet or wok: A large skillet or wok allows for even distribution of the vegetables and prevents overcrowding, ensuring they cook properly.
- Cook over medium-high heat: Cooking over medium-high heat helps to quickly sauté the vegetables, preserving their鮮豔色彩 and nutrients.
- Season to taste: Adjust the seasonings according to your preference. You can add more garlic, ginger, or chili flakes for a spicier flavor.
Conclusion:
This purple cabbage and carrot sauté is a delicious, low-carb dish that is packed with flavor and nutrients. It is a perfect side dish for any meal and can also be enjoyed as a light lunch or dinner. The combination of purple cabbage and carrots provides a vibrant array of colors and flavors that will tantalize your taste buds. So, next time you're looking for a healthy and tasty vegetable dish, give this purple cabbage and carrot sauté a try. You won't be disappointed!
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