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.
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!
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!
- 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
- Heat oil and butter in a large non-stick frying pan on medium high heat.
- 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.
