Cabbage with Carrots tastes better than meat

Ingredients
1 medium head of cabbage, thinly sliced

3 large carrots, peeled and julienned

2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon paprikaSalt and pepper, to taste

1/2 teaspoon red pepper flakes (optional)

2 tablespoons soy sauceFresh parsley or dill, chopped (for garnish)

Preparation
Prepare the Vegetables:Thinly slice the cabbage and julienne the carrots. Finely chop the onion and mince the garlic.Sauté the Aromatics:In a large skillet or wok, heat the olive oil over medium heat.Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.Add the minced garlic and cook for another minute until fragrant.Cook the Vegetables:Add the sliced cabbage and julienned carrots to the skillet. Stir well to combine with the onion and garlic.Sprinkle in the ground cumin, paprika, salt, pepper, and red pepper flakes (if using). Stir to evenly distribute the spices.Sauté and Season:Cook the vegetables over medium heat, stirring occasionally, until the cabbage is tender and the carrots are cooked through but still slightly crisp, about 10-12 minutes.Add the soy sauce and stir to coat the vegetables evenly. Continue cooking for another 2-3 minutes until everything is well combined and heated through.Garnish and Serve:Remove the

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