It's no secret I love easy, healthy recipes! Anything quick, good for you and, of course, delicious is a probably going to be attempted at some point or another. Annnd if I can cook it in one pot, that dish will probably get bonus points! Something like this rosemary cabbage and carrots dish?
One pot of beautiful purples, oranges, and greens! It makes me feel like autumn, and it's such a delicious way to warm up from our windy, rainy season (the one that lasts all year in the Netherlands). It just makes the perfect vegan/vegetarian dish! But wait! There's more because:
... bam: it becomes an easy, peasy full on paleo meal!
So maybe the paleo dish requires more than one pot, but it's kind of worth the extra pan to clean. A lot. Okay, okay, here are both recipes!
Easy healthy recipes:
Rosemary cabbage and carrots
4 adult portions (and maybe a little leftovers)
- 2-4 tablespoons coconut oil
- 1 medium yellow onion
- 2 cloves garlic
- 1/2 head red cabbage (about 5 cups)
- 2 medium potatoes - you can use sweet or white (about 1 cup)
- 5 carrots (about 2 cups)
- Salt and pepper to taste
- 2 tablespoons paprika powder
- 1 tablespoon balsamic vinegar
- Juice of half a lemon
- 1/4 cup water
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Optional: 4 pan fried sausages
- Before you get cooking, start with some prep! For this recipe, I like to get my vegetables very evenly chopped and into small pieces. That means, I prefer using a mandolin to get even strips!
- Chop the cabbage, carrot and potato using the mandolin and set them aside
- If you're going for sausage, heat 2 tablespoons of coconut oil and pan fry the sausage on a low heat while you're working on the vegetable dish.
- In a dutch oven, heat 2 more tablespoons of coconut oil on low heat
- Once it's melted, add the onion and garlic, making sure to stir frequently
- After the onion is translucent, add the vegetables, lemon juice, balsamic vinegar, salt and pepper
- Pan fry for 5 minutes on medium-high heat
- Add the water, rosemary and thyme.
- Bring to a boil
- Simmer for 10 to 15 minutes or until the vegetables are soft enough for your liking. My husband and I like a bit of crunch in our veg, and because they are sliced thinly in this recipe, I didn't need to cook them very long. If that's not your style, cook them for a bit longer, but be sure to taste them frequently to avoid overcooking.
- Add the sausage if you want and serve!