We're featuring carrots as our one ingredient prepared three different ways. Carrots are inexpensive and available year-round in most grocery stores. #WeAreEFNEP

This recipe calls for 2 cups of fresh, shredded carrots, but we prepared the dish using frozen carrots.

Makes 8 servings, 1 cup each

You will need:

  • 1 green cabbage
  • 1 red bell pepper
  • 2 cups shredded carrots
  • 1 onion
  • 1 Tbsp vegetable oil
  • 1 tsp garlic powder (split into two, 1/2 tsp for each batch)
  • 1/2 tsp black pepper (split into two, 1/4 tsp for each batch)
  • 1 Tbsp light soy sauce
  • 1 cup water (use 1/2 cup for each batch)

Microwave Steps:

  1. Add cabbage, bell pepper, onion, carrots, and oil into a large microwave-safe bowl. 
  2. Toss to coat vegetable mixture. Heat in microwave for 3 minutes. Stir and heat again for 3 minutes. Vegetables should be slightly softened. 
  3. Add garlic powder, black pepper, and water. Mix well. 
  4. Put back in microwave and heat for 4 minutes. 
  5. Add soy sauce and mix well. Let stand for 1 minute before serving.

Stovetop Steps:

  1. Slice cabbage, bell pepper, and onion into thin slices.
  2. Heat skillet on medium-high heat and add oil. 
  3. Add half of the vegetables to pan and stir fry for 5 minutes, stirring occasionally. 
  4. Reduce heat slightly to medium and add garlic powder, black pepper, and soy sauce to pan. Pour in water and stir. 
  5. Continue cooking for another 8-10 minutes, until cabbage is wilted and other vegetables are tender. 
  6. Repeat process with second batch.