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Skillet Vegetable


  • 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


  • 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.

Nutrition Facts

1 cup: 69 calories, 4g fat (0 saturated fat), 0 cholesterol, 154mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 1g protein.


Average Rating: 4
  • xlsalbums
    Dec 31, 1969

    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

  • bereitbach
    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.

  • Isolda
    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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