1 Pound Carrots 8 Ounces Cabbage, one half of a small head 1/12 Cups Frozen Peas 1 Cup Water or Stock 1 Tablespoon Chopped Italian Parsley 1 Pinch Salt and Pepper 1 Tablespoon Olive Oil or Butter (both are optional)
Scrub the carrots clean.
You can peel them if you like.
Slice carrots on the bias, about 1/4 inch thick.
Remove the core from the cabbage.
Cut cabbage into 1/4 inch thick slices.
Measure and defrost the peas.
Place a large pan onto the stove.
Add water or stock to the pan.
Turn heat to high and bring liquid to a boil.
Add carrots and cabbage to the pan.
Cover the pan and steam over high heat.
Carrots will need 4 to 5 minutes to cook.
Remove the cover and add the peas.
Cover peas and let warm, off of the heat, for just about a minute.
Add salt and pepper, chopped parsley and oil or butter. Mix ingredients together and serve. Keep this vegetable dish in mind when shopping at the farmers market. It is a quick, economical and hearty addition to your meal. This recipe goes great with fish and can also be served with kasha, or other grain dish, for a light vegan lunch.
