Start by slicing the cabbage into thin strips. Peel and julienne the carrots or slice them thinly. Finely chop the onion and mince the garlic.
Sauté the Aromatics:
In a large skillet, heat the olive oil (or butter) over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Cook the Vegetables:
Add the sliced cabbage to the skillet, stirring to coat it evenly with the oil and aromatics. Cook for about 5 minutes until the cabbage begins to soften.
Add the julienned carrots to the skillet, and stir to combine with the cabbage. Sprinkle in the cumin and smoked paprika, and season with salt and black pepper to taste.
Continue to cook for another 7-10 minutes, stirring occasionally, until the cabbage and carrots are tender but still have a slight crunch.
Finish and Serve:
Once the vegetables are cooked to your desired texture, remove the skillet from heat. If you like, add a squeeze of fresh lemon juice for a bright finish.
Garnish with chopped fresh parsley for a burst of color and flavor.
Enjoy.
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