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Skillet Vegetable Recipe
Skillet Vegetable Recipe photo by Taste of Home

Skillet Vegetable Recipe

Read Reviews (3)
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Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
Originally published as Skillet Vegetable in Reminisce November/December 1993, p51

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.

Reviews for Skillet Vegetable(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 26, 2013

The picture looks a little chunkier and colorful than what mine ended up being. Everyone liked it but I'm not a fan of cabbage

MY REVIEW
Reviewed Feb. 18, 2012

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.

MY REVIEW
Reviewed Mar. 4, 2010

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.

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