Winter Vegetable Saute with Caraway

People seem stumped as to what vegetables to eat in the winter time. While roots - pureed, roasted, in soups - have a place in my kitchen I still love to toss together quick sautees like this one when I need something quick for lunch. Using red cabbage and fennel ensures the dish is on the sweeter side but still savory enough for my sour-loving palate.

I intended to add this to some cooked grains but realized that it would also make a great side dish for dinner. Pair it with a pork chop or cutlet or some sweet Italian sausage and you have a great meal.

Notice that this is primiarily the sweet winter veggies - fennel, cabbage and carrots - along with the usual savory garlic and onions. I refrained from adding either celery or a green to ensure it had a more sweet tone. Adding the cider vinegar and the caraway seeds was a nod to these cold weater vegetables traditional companions, but it will be just as good without them.

Winter Vegetable Saute with Caraway

1/2 large onion, 1/2 diced, 1/2 cut in slivers
1 cup red cabbage, chopped in slivers
1/2 large fennel, cut in strips
3 cloves garlic, chopped
2 large carrots, cut in 1/2 inch rounds
3 tablespoons olive oil
salt
1 tablespoon cider vinegar
1 teaspoon caraway seeds

Heat oil over medium high heat. Add diced onion and garlic and cook 3 minutes until they soften. Add remaining vegetables and turn heat down to medium low and toss to coat with onion garlic mixture. Cook for 12-15 minutes until cabbage begins to soften and vegetables just begin to caramelize. Add cider vinegar and caraway seeds and cook another 5 minutes. Add salt and serve.

Hugs!

Recipes currently inspiring me:


Easy Citrus Chicken at Bitchin' Camero
Winter Squash with Cranberries, Pepitas and Lime Vinaigrette at The Perfect Pantry
Applesauce Cake with Candied Ginger at Stacey Snacks