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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This started out as leftovers, but looked so pretty cooking up, and tasted so nice, that I had to post it here. The ribboned carrot turns plain old cabbage beautifully golden, hence the Sunny part of the recipe. Sauerkraut gives this a bit of vinegary bite that is a great match for main dishes with sweet sauces or marinades. Ingredients:
1/2 small cabbage |
4 large carrots, peeled |
1 -2 tablespoon olive oil |
2 teaspoons caraway seeds |
2 -4 garlic cloves, minced |
2 cups sauerkraut, mostly drained |
Directions:
1. Core cabbage and cut into 1 cm wide ribbons.
2. Use a vegetable peeler to make long ribbons from the carrots (the cores will be difficult to ribbon; reserve for other use).
3. Heat olive oil in a large frying pan. Add caraway seeds and cook for a few seconds, until their color starts to change.
4. Add garlic and cook for 30 seconds, then add cabbage. Cover and cook 5 minutes, until cabbage is slightly softened (but still crisp).
5. Mix in carrots and sauerkraut, re-cover, and cook until carrot ribbons are tender (one to two minutes). If there is excess liquid, cook uncovered in this step, until liquid is evaporated.
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