Red cabbage with carrots

Cabbage, kale, broccoli… are the vegetables par excellence of this season.
They have excellent qualities: they prevent hypertension, help us to reduce cholesterol, eliminate liquids, metabolize fats, they vitalize our body. They contain lots of vitamin C and K… and if we cook them with spark, they are really good
Today I would like to share with you one of my favourite winter side dishes: red cabbage with carrots.

For 3 or 4 persons:
1 red cabbage
2 or 3 carrots
1 onion
4 garlic cloves
30 gr. of raisins
2 tablespoons of extra virgin olive oil
salt, black pepper

Cut the cabbage into fine strips.
Boil it in salty water for 30 min. Drain it. Keep the cabbage aside.
Cut the onion into fine strips.
Chop the garlic and grate the carrots.
Put them (onion, garlic and carrots) in a big pan with 2 spoons of olive oil, salt and pepper. Cook it at mid-heat for 10 minutes.
Add the raisins and cook it for some more minutes.
At last, add the cabbage, a pinch of salt and pepper, mix it and let it cook for a couple of minutes more.
Ready to eat!


I find this is a great side-dish for grilled meat or a roast (if you are not vegetarian).


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