Sautéed cabbage, carrots & caraway
From Andrea Beaman, Yorkville CSA, on her Life Is Delicious blog To water sauté, put about ⅓ cup of water into a skillet. Heat until the water starts to steam, then add your vegetables. Cover with a lid but remove the lid to stir frequently. Add water if the vegetables start to stick. In a few minutes, the vegetables will be tender-crisp without the calories or grease that oil would add.
Ingredients
- ⅓ cup water
- 2-3 carrots cut into matchsticks
- 1 cup cabbage sliced thin
- 1 tsp butter
- 1 TBS olive oil
- ½ tsp caraway seeds
- Sea salt
Instructions
- Water sauté the carrots and cabbage in a frying pan for 3-5 minutes. Add butter, olive oil, caraway seeds and a pinch of sea salt. Sauté all ingredients 7-10 minutes.