A colorful medley of vegetables with a little spiciness from the fresh red hot pepper and garlic.
1 medium onion, chopped
2 tablespoons olive oil
1 small red cabbage, cut into strips
3 carrots, cut into rounds
1 to 2 tablespoons apple cider vinegar
1 fresh red hot pepper, cut into thin rings
2 cloves garlic, pressed
1 bunch scallions, chopped
a few parsley leaves
1 In a large pan or pot, sauté the onion in the oil until golden.
2 Add the cabbage, carrots and a little water. Cover and simmer until the carrots and cabbage are soft, about 10 minutes.
3 Add the vinegar, hot pepper, garlic and scallions. Add salt to taste and simmer for another 2 minutes.
Serve hot, garnished with parsley.
Note: Adding the garlic at the last stages of cooking will give the dish a nice kick. If you prefer less intensity, add the garlic along with the cabbage and carrots.