Easy Cabbage and Vegetables is the perfect blend of cabbage, carrots, potato and more! This easy technique can be used with any vegetables you have on hand! Easy and delicious too!
My friend Lucienne is awesome in the kitchen. She does not use recipes, or measuring cups in the kitchen and can make a delicious meal with whatever she has on hand.
I called her and said I have cabbage, celery, carrots, onions and peppers and she said do you have a potato? I said yep and she suggested I try this.
The reality is this technique can be used with any vegetables you have in your fridge that you want to use up.
Ingredients in Easy Cabbage and Vegetables
- cabbage
- carrots
- peppers
- onion
- celery
- potato
- garlic
- oil
- salt
- pepper
- cinnamon or nutmeg
- broth
- parsley
How to make Easy Cabbage and Vegetables
In a large pot heat a few tablespoons of olive oil over medium heat.
Don’t worry about having the exact amount of each vegetable. All amounts are approximate. The idea is for you to use up what you have.
When a drop of water flicked in the oil dances add onions and stir with a wooden spoon.
After about 5 minutes add garlic and stir.
Next add celery and carrots.
Sauté for a couple minutes and then add broth until it reaches about ¾ of an inch up the side of your pot.
Add cabbage, potatoes and then peppers.
Sprinkle salt, pepper and cinnamon or nutmeg.
Cover and simmer for usually between 20-30 minutes.
Stir occasionally.
After 20 minutes check to see if vegetables are as soft as you like them.
Add dried parsley if desired when vegetables are almost done to your liking.
Using cinnamon or nutmeg tastes delicious with the cabbage.
If you decide to use other vegetables season to your own personal tastes. Enjoy!
Other Cabbage Recipes to Try
Old Fashioned Cabbage Kielbasa and Bacon
Easy Cabbage and Vegetables
Equipment
- Large pot
Ingredients
- 4 cups cabbage, shredded or coleslaw mix approximately
- 2 cups baby carrots or, regular carrots, cut into 1 inch chunks approximately
- 2 cups peppers, green, yellow, orange or red, chopped approximately
- 2 cups red or yellow onions, large, thinly sliced approximately
- 2 cups celery ribs, sliced approximately
- 2 cups potato, shredded approximately
- 1 tablespoon garlic, minced
- 3 tablespoon olive or another vegetable oil
- 1 teaspoon salt -
- 1 teaspoon pepper -
- ½-1 teaspoon ground cinnamon or nutmeg more or less to taste
- 2 cups broth, chicken or vegetable or beef approximately
- 1 tablespoon parsley, dried optional
Instructions
- In a large pot heat a few tablespoons of olive oil over medium heat. Don't worry about having the exact amount of each vegetable. All amounts are approximate. The idea is for you to use up what you have. When a drop of water flicked in the oil dances add onions and stir with a wooden spoon. After about 5 minutes add garlic and stir. Next add celery and carrots. Sauté for a couple minutes and then add broth until it reaches about ¾ of an inch up the side of your pot. Add cabbage, potatoes and then peppers. Sprinkle salt, pepper and cinnamon or nutmeg. Cover and simmer for usually between 20-30 minutes. Stir occasionally. After 20 minutes check to see if vegetables are as soft as you like them. Add dried parsley if desired when vegetables are almost done to your liking. Using cinnamon or nutmeg tastes delicious with the cabbage. If you decide to use other vegetables season to your own personal tastes. Enjoy!
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