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Skillet Vegetable Recipe

Skillet Vegetable Recipe photo by Taste of Home

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Since I'm an avid gardener, I always have an abundance of fresh vegetables on hand. This recipe is a wonderful way to serve most any kind of vegetable.

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Skillet Vegetable Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

15 10 25

Ingredients

2 tablespoons olive oil
3 medium carrots, thinly sliced
1 large onion, chopped
1/2 medium head cabbage, chopped
1/2 medium green pepper, chopped
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 tablespoon minced fresh parsley
1 teaspoon caraway seeds
1 teaspoon Italian seasoning
1/2 teaspoon celery salt

Directions

In a large skillet, heat oil over medium-high. Cook and stir the carrots, onion, cabbage and green pepper for 5 minutes. Add remaining ingredients; cook and stir about 5 minutes longer or until the vegetables are cooked to desired doneness. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 69 calories, 4 g fat (trace saturated fat), 0 cholesterol, 154 mg sodium, 9 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Skillet Vegetable in Reminisce November/December 1993, p51

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Reviews for Skillet Vegetable

Skillet Vegetable

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Reviewed on Feb. 18, 2012 by bereitbach

I served these vegetables over brown rice for a complete vegetarian meal. They were pretty good, but I didn't think the flavor was great. If I made it again, I think I would try a different sauce like soy sauce or teriyaki instead or Worcestershire.

Reviewed on Mar. 04, 2010 by Isolda

I call this recipe Stir-Fry Vegetables because it seems to appeal more with that name even though the ingredients are the same! Some of my family members don't care for the caraway seeds so I sometimes omit them. Personally I like them.