Are you ready to transform humble cabbage and carrots into extraordinary meals? These two budget-friendly vegetables create magic together in everything from quick weeknight dinners to cozy comfort foods. Whether you’re craving crispy stir-fries, hearty soups, or vibrant salads, this collection of 18 recipes will inspire your next kitchen adventure. Let’s dive into these delicious combinations that prove simple ingredients can deliver incredible flavor!
Stir-Fried Cabbage and Carrots with Sesame
Just last Tuesday, I found myself staring into my nearly empty fridge with dinner guests arriving in an hour—cue my panic-induced creation of this lightning-fast stir-fry that’s become my go-to weeknight savior. Honestly, the humble cabbage and carrot have never tasted so exciting!
Ingredients
Cabbage – 4 cups, shredded
Carrots – 1 cup, julienned
Sesame oil – 2 tbsp
Soy sauce – 1 tbsp
Sesame seeds – 1 tsp
Instructions
1. Heat a large skillet or wok over medium-high heat for 2 minutes until a drop of water sizzles immediately.
2. Add 2 tablespoons of sesame oil to the hot skillet and swirl to coat the surface evenly.
3. Add 4 cups of shredded cabbage and 1 cup of julienned carrots to the skillet all at once.
4. Stir continuously with a spatula for 4-5 minutes until cabbage is wilted but still slightly crisp.
5. Drizzle 1 tablespoon of soy sauce evenly over the vegetables while continuing to stir.
6. Cook for 1 more minute, stirring constantly to distribute the soy sauce completely.
7. Remove skillet from heat and immediately sprinkle 1 teaspoon of sesame seeds over the stir-fry.
8. Toss everything together one final time to incorporate the sesame seeds.
A final toss and this vibrant dish is ready to shine—the cabbage retains just enough crunch against the tender carrots, while the sesame oil adds this incredible nutty depth that makes you forget how simple it really is. I love serving it over quinoa for a complete meal, or stuffing it into warm tortillas with a squeeze of lime for the most satisfying veggie wraps.
Cabbage and Carrot Slaw with Tangy Dressing
My grandmother always said the best summer sides are the ones that don’t heat up your kitchen, and this crisp cabbage and carrot slaw has been my go-to for years. I love how the tangy dressing softens the cabbage just enough while keeping that satisfying crunch—it’s perfect for backyard barbecues or a quick lunch when I’m too busy to cook.
Ingredients
Cabbage – 4 cups
Carrots – 2 cups
Mayonnaise – ½ cup
Apple cider vinegar – 2 tbsp
Sugar – 1 tbsp
Salt – 1 tsp
Instructions
1. Thinly shred 4 cups of cabbage using a sharp knife or mandoline slicer.2. Grate 2 cups of carrots using the large holes of a box grater.3. Combine ½ cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl.4. Whisk the dressing ingredients vigorously for 30 seconds until completely smooth and emulsified.5. Pour the dressing over the cabbage and carrots in a large mixing bowl.6. Toss the slaw thoroughly with tongs, making sure all vegetables are evenly coated.7. Let the slaw rest at room temperature for 15 minutes to allow the cabbage to slightly soften.8. Transfer the slaw to a serving bowl and serve immediately.Using a mandoline for the cabbage ensures uniformly thin slices that absorb the dressing perfectly. Letting the slaw rest briefly helps the flavors meld without making it soggy. Whisking the dressing until fully emulsified prevents separation and creates a creamy consistency. Unbelievably crisp and refreshing, this slaw gets even better as the flavors mingle overnight in the fridge. The tangy dressing balances the natural sweetness of the carrots beautifully, making it fantastic piled on pulled pork sandwiches or served alongside grilled chicken.
Hearty Cabbage and Carrot Soup
Kind of like that cozy blanket you reach for on a crisp fall day, this cabbage and carrot soup has become my go-to when I want something nourishing without a lot of fuss. I first started making it during a particularly busy week when my fridge was looking a little bare, and it’s been a staple ever since.
Ingredients
Cabbage – 1 small head
Carrots – 4 medium
Onion – 1 large
Olive oil – 2 tbsp
Vegetable broth – 6 cups
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Chop 1 large onion into small, even pieces.
2. Heat 2 tbsp of olive oil in a large pot over medium heat for 2 minutes until it shimmers.
3. Add the chopped onion to the pot and cook for 5-7 minutes, stirring occasionally, until the onion turns translucent and soft.
4. While the onion cooks, peel 4 medium carrots and chop them into ½-inch thick rounds.
5. Add the chopped carrots to the pot and cook for another 3 minutes, stirring to coat them in the oil.
6. Core 1 small head of cabbage and chop it into 1-inch pieces.
7. Add the chopped cabbage to the pot along with 6 cups of vegetable broth.
8. Stir in 1 tsp of salt and ½ tsp of black pepper.
9. Bring the soup to a boil over high heat, which should take about 5-7 minutes.
10. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 minutes until the carrots are tender when pierced with a fork.
11. Taste the soup and adjust seasoning if needed before serving.
My favorite part is how the carrots soften just enough to melt in your mouth while the cabbage retains a slight bite, creating a wonderful texture contrast. Sometimes I’ll top it with a sprinkle of fresh herbs or serve it alongside a thick slice of crusty bread for dipping.
Carrot and Cabbage Spring Rolls
Diving into my vegetable drawer always sparks inspiration, especially when I find carrots and cabbage staring back at me. These spring rolls became my go-to after a friend’s potluck, where I needed something fresh yet satisfying—plus, they’re perfect for using up those lingering veggies!
Ingredients
– Rice paper wrappers – 8 sheets
– Shredded carrots – 1 cup
– Shredded cabbage – 1 cup
– Soy sauce – 2 tbsp
– Vegetable oil – 1 tbsp
Instructions
1. Fill a large bowl with warm water (about 100°F) and submerge one rice paper wrapper for 10 seconds until pliable. Tip: Don’t oversoak, or the wrapper may tear easily.
2. Lay the softened wrapper flat on a clean surface.
3. Place 2 tablespoons of shredded carrots and 2 tablespoons of shredded cabbage in the center of the wrapper.
4. Drizzle ½ teaspoon of soy sauce over the vegetables.
5. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly.
6. Roll the wrapper upward firmly to seal the spring roll.
7. Repeat steps 1–6 with the remaining wrappers and filling.
8. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat (350°F).
9. Arrange the spring rolls in the skillet without crowding them.
10. Pan-fry for 3–4 minutes per side until golden brown and crisp. Tip: Listen for a sizzle to know the oil is hot enough.
11. Transfer the spring rolls to a paper towel-lined plate to drain excess oil. Tip: Let them rest for 2 minutes to crisp up further.
Rolling these out rewards you with a satisfying crunch that gives way to tender, savory veggies inside. I love dipping them in extra soy sauce or pairing them with a zesty slaw for a light lunch—they’re so versatile, you might just make them weekly!
Cabbage and Carrot Dumplings
Finally, after years of experimenting with various dumpling fillings, I’ve landed on this cabbage and carrot combination that my family now requests weekly. There’s something so satisfying about folding these little parcels while catching up on my favorite podcast in the kitchen.
Ingredients
– All-purpose flour – 2 cups
– Warm water – ¾ cup
– Green cabbage – 2 cups, shredded
– Carrots – 1 cup, grated
– Soy sauce – 2 tbsp
– Sesame oil – 1 tbsp
– Vegetable oil – 2 tbsp
– Salt – 1 tsp
Instructions
1. Combine 2 cups all-purpose flour and ½ teaspoon salt in a large mixing bowl.
2. Gradually pour in ¾ cup warm water while stirring with a fork until shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Cover the dough with a damp kitchen towel and let rest for 30 minutes at room temperature.
5. Meanwhile, toss 2 cups shredded green cabbage and 1 cup grated carrots with 1 teaspoon salt in a colander.
6. Let the vegetables drain for 15 minutes to release excess moisture, then squeeze firmly with your hands.
7. Mix the drained vegetables with 2 tablespoons soy sauce and 1 tablespoon sesame oil in a bowl.
8. Divide the rested dough into 24 equal pieces and roll each into a thin 4-inch circle.
9. Place 1 tablespoon of filling in the center of each wrapper.
10. Fold the wrapper in half and pinch the edges firmly to seal, creating a crescent shape.
11. Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
12. Arrange dumplings in the skillet without crowding and cook for 3 minutes until golden brown on the bottom.
13. Carefully pour ½ cup water into the skillet and immediately cover with a lid.
14. Steam the dumplings for 8 minutes over medium heat until the wrappers become translucent.
15. Remove the lid and continue cooking for 2 more minutes to crisp the bottoms again.
16. Transfer dumplings to a serving plate using a spatula. What makes these dumplings truly special is the way the cabbage retains a slight crunch while the carrots add natural sweetness. The thin wrappers become delightfully chewy after steaming, creating perfect textural contrast. I love serving them with a simple dipping sauce and watching them disappear within minutes at dinner parties.
Roasted Cabbage Steaks with Carrot Puree
Zesty roasted cabbage has become my go-to weeknight dinner when I want something healthy but satisfying. I first discovered this combination when my garden produced an overwhelming cabbage harvest last fall, and the sweet carrot puree was a happy accident that perfectly balances the savory roasted cabbage. Now it’s in our regular rotation, especially on busy evenings when I need something simple yet impressive.
Ingredients
Cabbage – 1 medium head
Carrots – 2 cups chopped
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic – 2 cloves
Instructions
1. Preheat your oven to 400°F.
2. Cut the cabbage into 1-inch thick steaks, keeping the core intact to hold the slices together.
3. Brush both sides of each cabbage steak with 2 tablespoons of olive oil.
4. Season both sides evenly with salt and black pepper.
5. Place the cabbage steaks in a single layer on a baking sheet lined with parchment paper.
6. Roast for 25 minutes at 400°F until the edges are crispy and browned.
7. While the cabbage roasts, peel and chop the carrots into ½-inch pieces.
8. Mince the garlic cloves.
9. Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat.
10. Add the minced garlic and sauté for 1 minute until fragrant.
11. Add the chopped carrots to the saucepan.
12. Pour in enough water to cover the carrots by 1 inch.
13. Bring to a boil, then reduce heat to simmer for 15 minutes until carrots are fork-tender.
14. Drain the carrots, reserving ¼ cup of the cooking liquid.
15. Transfer the cooked carrots to a blender.
16. Add the reserved cooking liquid to the blender.
17. Blend on high speed for 2 minutes until completely smooth and creamy.
18. Season the carrot puree with a pinch of salt.
19. Remove the roasted cabbage from the oven.
20. Let the cabbage rest for 2 minutes before serving.
Lovely caramelized edges give these cabbage steaks a wonderful texture contrast against the velvety carrot puree. The natural sweetness of the carrots complements the savory, slightly charred cabbage beautifully. Try serving it with a sprinkle of toasted nuts or alongside grilled chicken for a complete meal that feels both rustic and elegant.
Creamy Coleslaw with Shredded Cabbage and Carrots
Vivid memories of summer picnics always come flooding back whenever I make this classic creamy coleslaw. There’s something so comforting about that crisp cabbage and sweet carrot combination that just screams backyard barbecues and family gatherings. I actually learned this recipe from my grandmother, who insisted the secret was in letting it chill properly before serving.
Ingredients
– Shredded cabbage – 4 cups
– Shredded carrots – 1 cup
– Mayonnaise – ½ cup
– White vinegar – 2 tbsp
– Sugar – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Place 4 cups of shredded cabbage and 1 cup of shredded carrots in a large mixing bowl.
2. In a separate small bowl, combine ½ cup mayonnaise, 2 tablespoons white vinegar, 1 tablespoon sugar, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Whisk the dressing mixture vigorously for 30 seconds until completely smooth and well-combined.
4. Pour the dressing over the cabbage and carrot mixture in the large bowl.
5. Using tongs or two large spoons, toss the coleslaw until every piece is evenly coated with dressing.
6. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours.
7. Remove the coleslaw from refrigerator and give it one final gentle toss before serving.
Perfectly crunchy yet creamy, this coleslaw delivers that satisfying texture contrast I crave. The slight tang from the vinegar balances beautifully with the sweetness of the carrots, making it versatile enough to pair with everything from pulled pork sandwiches to grilled burgers. I love serving it in lettuce cups for a low-carb option or piling it high on fish tacos for extra freshness.
Braised Cabbage and Carrots with Garlic
Diving into my vegetable drawer this week, I found a beautiful head of cabbage and some carrots that needed using up—this braised dish was the perfect solution. It’s one of those cozy, low-effort sides I turn to when I want something comforting but don’t want to spend hours in the kitchen. Plus, the garlicky aroma that fills my apartment is just an added bonus!
Ingredients
Cabbage – 1 small head
Carrots – 3 medium
Garlic – 4 cloves
Olive oil – 2 tbsp
Water – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Remove any wilted outer leaves from the cabbage.
2. Cut the cabbage in half through the core.
3. Remove the tough core from each cabbage half.
4. Slice the cabbage into 1-inch thick strips.
5. Peel the carrots with a vegetable peeler.
6. Cut the carrots into ¼-inch thick coins.
7. Peel the garlic cloves.
8. Mince the garlic finely.
9. Heat the olive oil in a large Dutch oven over medium heat for 2 minutes.
10. Add the minced garlic to the hot oil.
11. Cook the garlic for 30 seconds until fragrant but not browned.
12. Add the sliced cabbage and carrots to the pot.
13. Sprinkle the salt and black pepper over the vegetables.
14. Stir everything together with a wooden spoon until evenly coated with oil.
15. Pour the water into the pot.
16. Bring the mixture to a simmer over medium-high heat.
17. Once simmering, reduce the heat to low.
18. Cover the pot with a tight-fitting lid.
19. Braise the vegetables for 25 minutes, resisting the urge to lift the lid.
20. After 25 minutes, remove the lid and check if the cabbage is tender when pierced with a fork.
21. If the vegetables aren’t tender, continue cooking for another 5 minutes.
22. Serve immediately while hot.
Looking at the finished dish, you’ll notice how the cabbage becomes meltingly soft while the carrots retain just enough bite. The garlic infuses every bite with its mellow, sweet flavor after braising. I love serving this alongside roasted chicken or even topping it with a fried egg for a simple vegetarian meal—the way the silky vegetables soak up the egg yolk is absolutely divine.
Spicy Cabbage and Carrot Kimchi
A few weeks ago, my neighbor brought over a jar of her homemade kimchi that completely changed my perspective on fermented foods—it was so vibrant and flavorful that I immediately begged for the recipe and have been tweaking it ever since. After several batches, I’ve landed on this simplified version that’s perfect for beginners but still packs that signature spicy, tangy punch. Trust me, once you try making it yourself, you’ll never go back to store-bought!
Ingredients
– Napa cabbage – 1 large head
– Carrots – 2 medium
– Kosher salt – ¼ cup
– Gochugaru (Korean red pepper flakes) – ½ cup
– Garlic – 6 cloves
– Ginger – 2-inch piece
– Sugar – 1 tbsp
– Fish sauce – 2 tbsp
Instructions
1. Cut the napa cabbage into 2-inch squares and place them in a large bowl.
2. Sprinkle the kosher salt evenly over the cabbage and toss thoroughly with your hands.
3. Let the salted cabbage sit at room temperature for 2 hours to draw out moisture, tossing every 30 minutes.
4. While the cabbage rests, peel the carrots and julienne them into thin matchsticks.
5. Mince the garlic cloves and grate the ginger finely.
6. Rinse the cabbage under cold running water three times to remove excess salt, then squeeze out as much liquid as possible with your hands.
7. In a separate bowl, combine the gochugaru, minced garlic, grated ginger, sugar, and fish sauce to form a paste.
8. Add the rinsed cabbage and julienned carrots to the paste bowl.
9. Mix everything with gloved hands until the vegetables are evenly coated with the spice paste.
10. Pack the mixture tightly into a clean 1-quart glass jar, pressing down to remove air pockets.
11. Leave 1 inch of space at the top of the jar and loosely cover with the lid.
12. Place the jar in a cool, dark spot (like a pantry) to ferment for 3 days at 68–72°F.
13. Check the kimchi daily, pressing it down with a clean spoon if it rises above the liquid.
14. After 3 days, transfer the jar to the refrigerator to slow fermentation.
You’ll notice the kimchi develops a pleasant fizz and the flavors deepen beautifully after a week in the fridge. I love how the carrots add a subtle sweetness that balances the heat, making it irresistible straight from the jar or piled onto a grilled cheese sandwich for a tangy twist.
Cabbage and Carrot Stir-Fry with Ginger
Usually, I find myself reaching for cabbage and carrots when I want something quick, healthy, and satisfying on a busy weeknight. This simple stir-fry with ginger has become my go-to because it comes together in minutes and fills the kitchen with the most incredible aroma. I love how the ginger adds a warm, zesty kick that makes this humble vegetable dish feel special.
Ingredients
Cabbage – ½ head
Carrots – 2 large
Vegetable oil – 2 tbsp
Fresh ginger – 1 tbsp minced
Soy sauce – 2 tbsp
Instructions
1. Remove the core from the cabbage and slice it into thin, ¼-inch wide strips.
2. Peel the carrots and cut them into thin matchsticks about 2 inches long.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add the minced ginger to the hot oil and cook for 30 seconds until fragrant.
5. Add the carrot matchsticks to the skillet and stir-fry for 3 minutes until they begin to soften.
6. Add the cabbage strips to the skillet and continue stir-frying for 4-5 minutes until the cabbage is wilted but still slightly crisp.
7. Pour the soy sauce evenly over the vegetables and toss to coat completely.
8. Cook for 1 more minute, stirring constantly, until the soy sauce is heated through and distributed.
Just like that, you have a vibrant dish where the cabbage turns wonderfully tender while the carrots keep a pleasant bite. The ginger infuses every bite with warmth, making this stir-fry perfect served over steamed rice or alongside grilled chicken for a complete meal.
Carrot and Cabbage Pakoras
Kind of craving something crispy and veggie-packed? I first tried these carrot and cabbage pakoras at a friend’s potluck last fall, and now they’re my go-to snack for cozy movie nights—they come together so quickly, and the house smells amazing while they fry.
Ingredients
– Chickpea flour – 1 cup
– Carrot – 1 cup, grated
– Cabbage – 1 cup, shredded
– Water – ½ cup
– Salt – ½ tsp
– Oil – 2 cups, for frying
Instructions
1. Grate 1 cup of carrot and shred 1 cup of cabbage into a large mixing bowl. 2. Add 1 cup of chickpea flour and ½ teaspoon of salt to the bowl. 3. Pour in ½ cup of water gradually while stirring to form a thick, lump-free batter that coats the vegetables evenly—this prevents the pakoras from falling apart during frying. 4. Heat 2 cups of oil in a deep skillet over medium heat until it reaches 350°F, checking with a kitchen thermometer for accuracy. 5. Drop tablespoon-sized portions of the batter into the hot oil, frying 4-5 pakoras at a time to avoid overcrowding. 6. Fry for 3-4 minutes, flipping once halfway, until golden brown and crisp on both sides. 7. Remove the pakoras with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil—this keeps them from getting soggy. 8. Repeat steps 5-7 with the remaining batter, allowing the oil to return to 350°F between batches for consistent crispiness. 9. Serve immediately while hot. The crunch of these pakoras is unreal, with the sweetness of carrot balancing the slight bite of cabbage. Try dipping them in cool mint chutney or stacking them on a salad for a textural twist—they never last long at my table!
Savory Cabbage and Carrot Pies
Craving something warm and comforting that won’t keep you in the kitchen all day? These savory cabbage and carrot pies have become my go-to for busy weeknights, ever since my neighbor shared her grandmother’s simple recipe during a potluck last fall. I love how the flaky crust gives way to that sweet, tender vegetable filling—it’s the kind of humble dish that always feels like a hug in food form.
Ingredients
Flour – 2 cups
Salt – 1 tsp
Butter – ¾ cup
Ice water – 6 tbsp
Cabbage – 3 cups shredded
Carrots – 1 cup shredded
Onion – ½ cup chopped
Olive oil – 2 tbsp
Black pepper – ½ tsp
Instructions
1. Combine 2 cups flour and 1 tsp salt in a large mixing bowl.
2. Cut ¾ cup cold butter into small cubes and add to the flour mixture.
3. Use your fingers or a pastry cutter to work the butter into the flour until pea-sized crumbs form.
4. Gradually add 6 tbsp ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
5. Divide the dough into 6 equal portions, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes. (Tip: Keeping the butter cold ensures a flaky crust.)
6. While dough chills, heat 2 tbsp olive oil in a large skillet over medium heat.
7. Add ½ cup chopped onion and cook for 3 minutes until translucent.
8. Add 3 cups shredded cabbage and 1 cup shredded carrots to the skillet.
9. Cook vegetables for 8-10 minutes, stirring occasionally, until softened but not browned.
10. Season the vegetable mixture with ½ tsp black pepper, then remove from heat and let cool completely.
11. Preheat your oven to 375°F and line a baking sheet with parchment paper.
12. Roll each dough disc into a 6-inch circle on a lightly floured surface.
13. Place ⅙ of the vegetable mixture in the center of each dough circle.
14. Fold the dough over the filling to create half-moon shapes and crimp the edges with a fork to seal.
15. Cut 2-3 small slits in the top of each pie to allow steam to escape.
16. Bake at 375°F for 25-30 minutes until the crust is golden brown. (Tip: Rotate the baking sheet halfway through for even browning.)
17. Let the pies cool on the baking sheet for 5 minutes before serving. (Tip: This resting time allows the filling to set properly.)
You’ll love how the buttery, crisp crust contrasts with the sweet, tender cabbage and carrots inside. These handheld pies are fantastic dipped in a simple yogurt sauce or served alongside a crisp green salad for a complete meal that feels both rustic and refined.
Pickled Cabbage and Carrots
Crisp, tangy, and surprisingly addictive, this pickled cabbage and carrots recipe has become my go-to fridge staple ever since I discovered how easy it is to make at home. I first tried something similar at a friend’s potluck and immediately needed to recreate that perfect crunch and zing in my own kitchen. Now I always keep a jar on hand to brighten up everything from tacos to rice bowls.
Ingredients
Cabbage – ½ small head
Carrots – 2 medium
White vinegar – 1 cup
Water – 1 cup
Sugar – ¼ cup
Salt – 1 tbsp
Instructions
1. Remove the outer leaves from the cabbage and cut it into quarters.
2. Use a sharp knife to thinly slice the cabbage quarters into shreds, aiming for uniform thickness.
3. Peel the carrots and grate them using the large holes of a box grater.
4. Combine the shredded cabbage and grated carrots in a large mixing bowl.
5. Sprinkle the salt over the cabbage and carrot mixture.
6. Use your hands to massage the salt into the vegetables for 2 minutes until they begin to soften and release liquid.
7. Let the salted vegetables sit at room temperature for 20 minutes to draw out excess moisture.
8. While vegetables rest, combine white vinegar, water, and sugar in a saucepan.
9. Heat the vinegar mixture over medium heat, stirring constantly until the sugar completely dissolves.
10. Remove the saucepan from heat once the liquid reaches a gentle simmer with small bubbles forming around the edges.
11. Rinse the salted cabbage and carrots under cold running water to remove excess salt.
12. Squeeze the rinsed vegetables firmly with your hands to remove as much liquid as possible.
13. Pack the drained vegetables tightly into a clean 1-quart glass jar.
14. Pour the warm vinegar mixture over the vegetables until completely submerged.
15. Tap the jar gently on the counter to release any air bubbles trapped between the vegetables.
16. Let the jar cool to room temperature for 1 hour before covering with a lid.
17. Refrigerate the pickled vegetables for at least 4 hours before serving. Vibrant and crisp, these pickles develop their best flavor after chilling overnight when the vegetables fully absorb the tangy brine. I love how the cabbage maintains its satisfying crunch while the carrots add subtle sweetness to balance the vinegar sharpness. Try piling these on pulled pork sandwiches or mixing them into cold noodle salads for an instant flavor boost that keeps you reaching for more.
Cabbage and Carrot Fritters
My kids used to turn their noses up at anything green, but these crispy cabbage and carrot fritters changed everything—now they beg for seconds! Making them has become our favorite lazy Sunday tradition, especially when we need to use up those lingering veggies in the fridge.
Ingredients
– Shredded cabbage – 2 cups
– Grated carrot – 1 cup
– All-purpose flour – ½ cup
– Egg – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – ¼ cup
Instructions
1. Place 2 cups shredded cabbage and 1 cup grated carrot in a large mixing bowl.
2. Add ½ cup all-purpose flour, 1 egg, 1 tsp salt, and ½ tsp black pepper to the bowl.
3. Mix all ingredients thoroughly until a sticky, cohesive batter forms. (Tip: Let the mixture sit for 5 minutes—this helps the cabbage soften slightly for easier shaping.)
4. Heat ¼ cup vegetable oil in a skillet over medium heat until it shimmers, about 350°F.
5. Scoop ¼-cup portions of the batter and flatten gently into ½-inch thick patties.
6. Carefully place patties in the hot oil, cooking 3–4 at a time to avoid crowding.
7. Fry for 3–4 minutes until the edges turn golden brown and crisp. (Tip: Press lightly with a spatula mid-fry—this ensures even browning and a crispy texture.)
8. Flip each fritter and cook another 3–4 minutes until both sides are deeply golden.
9. Transfer fritters to a paper towel-lined plate to drain excess oil. (Tip: Keep cooked fritters in a 200°F oven while finishing batches—they’ll stay warm and extra crisp.)
10. Serve immediately while hot. Unbelievably crispy on the outside with a tender, savory center, these fritters are perfect dunked in cool yogurt sauce or tucked into pita pockets with fresh herbs.
Warm Cabbage and Carrot Salad with Mustard Vinaigrette
Back when I was a kid, my grandma would always whip up this simple cabbage dish whenever we visited—it’s where my love for humble, cozy salads began. Today, I’m sharing my twist on that memory: a warm cabbage and carrot salad with a tangy mustard vinaigrette that’s perfect for crisp fall evenings.
Ingredients
- Green cabbage – ½ head
- Carrots – 2 medium
- Olive oil – 2 tbsp
- Apple cider vinegar – 1 tbsp
- Dijon mustard – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Slice ½ head of green cabbage into thin, ¼-inch strips.
- Peel 2 medium carrots and grate them using the large holes of a box grater.
- Heat 2 tbsp olive oil in a large skillet over medium heat for 1 minute.
- Add the sliced cabbage to the skillet and sauté for 5 minutes, stirring occasionally.
- Add the grated carrots to the skillet and cook for another 3 minutes until slightly softened.
- In a small bowl, whisk together 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, ½ tsp salt, and ¼ tsp black pepper until smooth.
- Pour the vinaigrette over the warm cabbage and carrot mixture in the skillet.
- Toss everything together for 1 minute until evenly coated and heated through.
- Remove the skillet from the heat and let it sit for 2 minutes to allow flavors to meld.
Unbelievably, this salad stays crisp-tender with a gentle warmth that lets the mustard vinaigrette shine—it’s tangy, slightly sweet, and utterly comforting. I love serving it alongside grilled chicken or spooning it over a bowl of quinoa for a hearty, veggie-packed meal that feels both nourishing and nostalgic.
Conclusion
Deliciously versatile, these cabbage and carrot recipes prove how humble ingredients can create extraordinary meals. We hope this collection inspires your next kitchen adventure! Try your favorites, share which ones you loved in the comments below, and don’t forget to pin this article on Pinterest to save these tasty ideas for later.
