sauteed cabbage, brussels sprouts and carrots

sauteed cabbage, brussels sprouts and carrots

prep time: 10 minutes
cook time: 25 minutes
ready in: 35 minutes

makes: 6 servings, 1 cup each


  • 1 Tablespoon extra virgin olive oil, divided
  • 1 cup chopped onion
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon minced garlic
  • 1 large carrot, sliced into rings
  • 5 cups (about 1 lb) chopped cabbage
  • 2 cups (10 oz.) Brussels sprouts, quartered
  • 1 cup apple juice
  • 1/4 teaspoon grated nutmeg
  • 1 Tablespoon dried parsley flakes
  • 1 teaspoon fresh thyme leaves

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Heat half of the oil in a large skillet over medium-high heat. Add onion and sauté until softened.
  2. Stir in pepper and garlic. Add remaining oil and sauté carrots, cabbage and Brussels sprouts until lightly browned.
  3. Stir in juice, nutmeg, parsley and thyme. Reduce heat and simmer until vegetables are tender, about 20 minutes.
  4. Serving suggestion: Use a dash of vinegar, a squeeze of lemon juice or a sprinkle of kosher salt for added flavor.

*Make sure all ingredients are listed as Kosher for Passover

Per serving: 90 calories, 3g fat, 0g saturated fat, 0mg cholesterol, 35mg sodium, 15g carbohydrate, 4g fiber, 9g sugars, 2g protein