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Heat olive oil in a large skillet over medium heat.
Sauté onion and garlic until soft and fragrant (about 3 minutes).
Add the shredded cabbage and cook for 5 minutes, stirring occasionally.
Stir in the zucchini and carrot. Season with salt, pepper, paprika, and herbs.
Cover and cook for 10–12 minutes, until the vegetables are tender and slightly caramelized.
Optional: Add soy sauce or a splash of lemon juice at the end for a flavor boost.
Garnish with chopped parsley and serve warm.
Serving and Storage Tips:
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