Pan Sautéed Cabbage & Carrots (V)
Pan Sautéed Cabbage
- 1 medium head of cabbage
- 4 tbsp. extra virgin olive oil, 100% FCP, unrefined
- 1 tsp sea salt
- ½ tsp of ground pepper
- 1 cup sliced carrots)
- In large pan heat 4 tablespoons of olive oil on medium heat.
- Add washed coarsely chopped cabbage and carrots.
- Sprinkle with sea salt.
- Turn heat up to medium high and brown cabbage and carrots until cabbage is tender and well caramelized.
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