I like cooking vegetables. Their wide variety gives out many different taste and menu possibilities. That, and most of the time I find a lot of the veggie recipes to be easy to make. Here’s one to prove my point: sautéed cabbage and carrots, another childhood dish I grew up with in Indonesia. Originally called, orak-arik, this recipe has to be one of the easiest things to make. With shredded cabbage, carrots, a little bit of vegetable oil, salt, black pepper, and garlic, I get a delicious plate in no time. Do you notice how sweet carrots become after being sautéed? That sweetness goes real nice with the black pepper and crunchy cabbage. In its traditional form, the recipe includes scrambled eggs in the mix. But I am making that optional here.
Things that we’ll need:
(Serve 2)
- 1 small (or half of a large) cabbage head (cut into thin shreds)
- 3–4 carrots (cleaned and chopped in a food processor)
- 3 garlic (chopped)
- Salt
- Black pepper
- 1 tablespoon of vegetable oil
Steps:
- Heat up a medium size pan (over medium heat)
- Add oil and then garlic. Let it sizzle for two minutes
- Add carrots, cabbage, salt, and black pepper. Stir to mix everything together (I use two cooking spoons to mix them up).
- Cover the pan and let the veggies cook for five minutes or until everything wilts
- Move it away from the heat
Ideal to serve as a side to a beef or chicken dish. Don’t forget the rice :D.
Hope you like it and happy cooking!
Tiny Chili Pepper 