Sauteed Cabbage with carrots and fennel seeds

Sauteed Cabbage with Carrots and Fennel Seeds

With St. Patrick’s Day right around the corner, I prepared a couple of cabbage dishes.

Here I’ve used a regular green cabbage, and some sliced carrots.

I steamed the carrots first, since the pieces of cabbage would cook so much faster than the raw carrots would.

I think it makes for a nice change from the usual boiled cabbage and carrots.
Stir-frying cabbage with carrots

Heat a little oil and butter in a non-stick frying pan.

Add some fennel seeds if you like, then the cabbage. Stir fry until the cabbage a almost done, then toss in the carrots. Season with a little salt and pepper. That’s it.

All we need now is the corned beef!

Steamy Kitchen test recipe, Baby bok choy

Baby Bok Choy

I made the baby bok choy pictured above as a test recipe for Steamy Kitchen. Isn’t it beautiful? I seem to love admiring pretty vegetables and fruits– well, any kind of food for that matter, and flowers too!

It looks exactly like how I prepare my baby bok choy, except we use different flavorings.

My family enjoys it steamed tender, then drizzled with oyster sauce and a little sesame oil.

I’ve found that the less you cook the cabbage, the stronger the mustard undertones and bite. I like boy choy both crisp and tender, but the kids seem to like it better on the tender side.

Hope you have a Happy and Lucky St. Patrick’s Day!

Sauteed Cabbage with Carrots and Fennel Seeds
Prep time
Cook time
Total time
A simple stir-fry of cabbage and carrots.
Recipe type: Side
Serves: 6
  • 3 c. green cabbage, cut into 1" square pieces
  • 1 c. steamed sliced carrots
  • 1 T. oil
  • 1 T. butter
  • ¼ tsp. fennel seeds, partially crushed
  • Sea salt and pepper to taste
  1. Heat oil and butter in a large non-stick frying pan on medium high heat.
  2. Add fennel seeds, then cabbage. Stir fry about 5 minutes, or until cabbage is almost done. Toss in carrots and heat through. Season with a little sea salt and pepper.