18 Flavorful Cabbage and Carrot Recipes for Every Occasion

Looking for fresh ways to turn humble cabbage and carrots into something extraordinary? Whether you’re craving quick weeknight dinners, cozy comfort food, or vibrant seasonal sides, these 18 flavorful recipes have you covered. From crunchy slaws to hearty stir-fries, there’s a dish for every occasion—and every appetite. Let’s dive in and discover your next favorite meal!

Spicy Cabbage and Carrot Stir-Fry

This quick and vibrant stir-fry packs a punch of heat and crunch, perfect for spicing up weeknight dinners.

Ingredients:

• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 small green cabbage, thinly sliced (about 6 cups)
• 2 large carrots, julienned
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp red pepper flakes (adjust to taste)
• 1/2 tsp salt
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 cloves garlic and 1 tbsp ginger, stirring for 30 seconds until fragrant.
2. Toss in the cabbage and carrots. Stir-fry for 5–6 minutes until vegetables are tender-crisp.
3. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp red pepper flakes, and 1/2 tsp salt. Cook for 2 more minutes, tossing to coat evenly.
4. Garnish with 1/4 cup green onions and serve immediately.

The magic here? The honey balances the heat while keeping the veggies irresistibly glossy. Tip: For extra protein, toss in scrambled eggs or tofu with the garlic and ginger.

Creamy Coleslaw with Carrots and Cabbage

This classic coleslaw strikes the perfect balance between crunchy and creamy, with just a hint of sweetness to keep it crowd-pleasing.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 1/2 tsp celery seed
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together shredded cabbage and carrots.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.
3. Pour dressing over cabbage mixture and toss until evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to let flavors meld.

The celery seed adds a subtle savory note that sets this coleslaw apart from basic versions, while the vinegar keeps it bright against the rich mayo.

Tip: For extra crunch, add 1/4 cup chopped toasted pecans right before serving.

Roasted Cabbage and Carrot Medley

This simple yet flavorful veggie medley turns humble cabbage and carrots into a caramelized, slightly crispy side dish that pairs well with just about anything.

Ingredients:

• 1 small green cabbage, cut into 1-inch wedges (core intact)
• 4 large carrots, peeled and cut into 2-inch sticks
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Arrange cabbage wedges and carrot sticks in a single layer on the sheet. Drizzle with 3 tbsp olive oil, turning to coat evenly.
3. Sprinkle evenly with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20 minutes.
4. Remove from oven, drizzle with 1 tbsp maple syrup, and gently flip veggies. Return to oven for 10-15 minutes until edges are crispy and caramelized.

The maple syrup adds just a touch of sweetness that balances the smokiness of the paprika—it’s a combo that’ll have you sneaking bites straight from the pan.

Tip: For extra crunch, broil for 1-2 minutes at the end (watch closely to avoid burning!).

Cabbage and Carrot Kimchi

This vibrant, tangy kimchi is a beginner-friendly ferment that packs a punch of flavor—perfect for topping rice bowls or eating straight from the jar!

Ingredients:

• 1 small napa cabbage (about 2 lbs), chopped into 2-inch pieces
• 2 large carrots, julienned
• 1/4 cup kosher salt
• 4 cups water
• 3 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp sugar
• 2 tsp fish sauce (or soy sauce for vegan)

Instructions:

1. In a large bowl, dissolve 1/4 cup kosher salt in 4 cups water. Add the chopped cabbage and carrots, submerging completely. Let soak for 1 hour, stirring halfway.
2. Drain and rinse the veggies thoroughly under cold water. Squeeze gently to remove excess liquid.
3. In a separate bowl, mix 3 tbsp gochugaru, 2 tbsp minced garlic, 1 tbsp grated ginger, 1 tbsp sugar, and 2 tsp fish sauce into a paste.
4. Massage the paste into the cabbage and carrots until evenly coated. Pack tightly into a clean quart-sized jar, pressing down to remove air bubbles.
5. Leave 1 inch of space at the top. Seal and let ferment at room temperature for 2–3 days (burping the jar daily), then refrigerate for up to 1 month.

The magic here? The carrots add a subtle sweetness that balances the spicy, funky kick—no fancy fermentation tools required!

Tip: For extra crunch, toss in 1/2 a diced daikon radish with the carrots.

Healthy Cabbage and Carrot Soup

This light yet satisfying soup is packed with fresh veggies and cozy flavors—perfect for a quick weeknight meal or a reset after indulgent weekends.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups shredded green cabbage
• 2 large carrots, thinly sliced
• 4 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add cabbage and carrots, stirring to coat with oil. Cook for 5 minutes, just until veggies begin to soften.
3. Pour in vegetable broth and diced tomatoes with their juices. Stir in cumin, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
4. Remove from heat and stir in apple cider vinegar. Taste and adjust salt if needed.
5. Ladle into bowls and garnish with fresh parsley.

The tangy apple cider vinegar brightens the earthy sweetness of the cabbage and carrots, making this soup feel anything but boring.

Tip: For extra protein, stir in a can of rinsed white beans with the broth!

Braised Cabbage and Carrot with Garlic

This cozy, veggie-packed side dish transforms humble ingredients into something rich and deeply flavorful—perfect for weeknights or Sunday supper.

Ingredients:

• 1 small green cabbage (about 1.5 lbs), thinly sliced
• 3 large carrots, peeled and cut into matchsticks
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/2 cup low-sodium chicken or vegetable broth
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Melt butter in a large Dutch oven or deep skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
2. Add cabbage and carrots, stirring to coat in butter. Pour in broth, then sprinkle with sugar, salt, black pepper, and red pepper flakes (if using). Toss well.
3. Cover and reduce heat to low. Braise for 20 minutes, stirring halfway, until veggies are tender but still slightly crisp.
4. Uncover, stir in apple cider vinegar, and cook 2 more minutes to let flavors meld.

The magic here? The cabbage caramelizes just enough to balance the tangy vinegar, while the carrots stay sweet and snappy.

Tip: For extra depth, add a splash of soy sauce with the broth.

Cabbage and Carrot Fritters

These crispy, veggie-packed fritters are a sneaky way to turn humble cabbage and carrots into a crave-worthy snack or side—no fancy ingredients required!

Ingredients:

• 2 cups finely shredded green cabbage
• 1 cup grated carrots
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (for frying)
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. In a large bowl, toss together cabbage and carrots. Add eggs, flour, cornstarch, garlic powder, salt, and black pepper. Mix until evenly coated (the batter will be loose but cling to the veggies).
2. Heat vegetable oil in a skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening slightly with a spatula. Fry for 3–4 minutes per side until deeply golden and crisp.
3. Transfer to a paper towel-lined plate. Sprinkle with parsley if using. Serve warm with your favorite dipping sauce.

The magic here? Cornstarch gives these fritters an extra-crunchy shell while keeping the centers tender—no soggy middles!

Tip: For extra crispiness, press out excess moisture from the shredded cabbage with a clean towel before mixing.

Tangy Cabbage and Carrot Salad

This bright, crunchy salad is a refreshing side that pairs perfectly with grilled meats or piled onto tacos—its zesty dressing will have you reaching for seconds.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp rice vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a large bowl, toss together the cabbage, carrots, red onion, and cilantro.
2. In a small jar, whisk together the rice vinegar, olive oil, honey, sesame oil, salt, black pepper, and red pepper flakes (if using) until smooth.
3. Pour the dressing over the vegetables and toss well to coat. Let sit for 10 minutes to soften slightly and absorb flavors.

The sesame oil and honey add a subtle richness that balances the tangy vinegar—it’s a salad that gets better as it sits!

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Cabbage and Carrot Stuffed Peppers

These colorful stuffed peppers are packed with a crunchy, veggie-forward filling that’s light yet satisfying—perfect for a meatless meal that doesn’t skimp on flavor.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups finely shredded green cabbage
• 1 cup grated carrots
• 1/2 cup cooked quinoa
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil, divided
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese (optional)

1. Preheat oven to 375°F. Lightly brush the outside of the peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the cabbage, carrots, and quinoa, stirring for 5 minutes until slightly softened.
3. Stir in the parsley, soy sauce, cumin, garlic powder, salt, and black pepper. Cook for 1 minute, then remove from heat.
4. Spoon the filling into the peppers, packing gently. Top with mozzarella (if using). Cover the dish with foil and bake for 25 minutes. Uncover and bake 5 more minutes until cheese is bubbly.

The contrast of tender peppers with the crisp-tender filling and melty cheese makes every bite dynamic. Serve with a drizzle of hot sauce for an extra kick!

Tip: For a faster prep, use pre-shredded coleslaw mix instead of cabbage and carrots.

Cabbage and Carrot Pancakes

These crispy Cabbage and Carrot Pancakes are a veggie-packed twist on classic pancakes—perfect for a quick lunch or a savory breakfast!

• 2 cups shredded green cabbage
• 1 cup grated carrot
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3 tbsp vegetable oil (for frying)

1. In a large bowl, combine shredded cabbage, grated carrot, beaten eggs, 1/4 cup all-purpose flour, 2 tbsp cornstarch, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Mix until evenly coated.
2. Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Scoop 1/4 cup of the mixture per pancake, flatten slightly, and cook for 3–4 minutes per side until golden and crisp. Repeat with remaining batter, adding more oil as needed.

The magic here? The cornstarch gives these pancakes an extra-crispy edge while keeping the inside tender. Serve with a drizzle of sriracha mayo for a kick!

Tip: Squeeze excess moisture from the cabbage first for crispier results.

Sweet and Sour Cabbage and Carrot Stew

This cozy stew balances tangy and sweet flavors with tender cabbage and carrots—perfect for a hearty weeknight meal.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 4 cups green cabbage, chopped into 1-inch pieces
• 2 large carrots, sliced into 1/4-inch rounds
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth
• 1 tbsp tomato paste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add cabbage and carrots, stirring to coat in the oil. Cook for 5 minutes, just until they begin to soften.
3. Pour in 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to combine.
4. Add 1 cup vegetable broth and 1 tbsp tomato paste, stirring until the paste dissolves. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until the vegetables are tender but still hold their shape.

The vinegar and brown sugar create a glossy, caramelized glaze that clings to every bite—no one will guess how simple it is to make!

Tip: For extra richness, stir in a pat of butter just before serving.

Cabbage and Carrot Spring Rolls

These fresh, crunchy spring rolls are packed with vibrant veggies and wrapped in delicate rice paper—perfect for a light lunch or appetizer that feels as good as it tastes.

Ingredients:

• 8 rice paper wrappers (8.5-inch diameter)
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp toasted sesame oil
• 1/4 tsp red pepper flakes (optional)
• Warm water (for soaking wrappers)

Instructions:

1. In a large bowl, toss the shredded cabbage, carrots, and cilantro with rice vinegar, soy sauce, honey, sesame oil, and red pepper flakes (if using). Let sit for 5 minutes to soften slightly.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10 seconds until pliable but still slightly firm. Lay flat on a clean surface.
3. Place about 1/4 cup of the cabbage-carrot mixture in the lower third of the wrapper. Fold the sides inward, then tightly roll from the bottom up, like a burrito. Repeat with remaining wrappers and filling.
4. Serve immediately or cover with a damp towel to prevent drying. The rolls hold best within 2 hours of assembling.

The tangy-sweet dressing soaks into the veggies just enough to soften their crunch without making the wrappers soggy—a textural win!

Tip: For extra color, add thinly sliced red bell pepper or purple cabbage to the mix.

Cabbage and Carrot Hash Browns

These crispy, veggie-packed hash browns are a sneaky way to get your greens (and oranges!) while keeping breakfast satisfyingly crunchy.

Ingredients:

• 2 cups shredded green cabbage
• 1 cup grated carrots
• 1 large egg, beaten
• 3 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided

Instructions:

1. In a large bowl, combine shredded cabbage, grated carrots, beaten egg, flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly coated.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening gently with a spatula. Cook for 3-4 minutes per side until golden-brown and crisp.
3. Repeat with remaining mixture, adding remaining 1 tbsp olive oil to the skillet between batches.

The cabbage stays surprisingly crisp while the carrots caramelize slightly, giving these hash browns a fun sweet-savory balance. Serve with a dollop of sour cream or hot sauce!

Tip: For extra crunch, squeeze excess moisture from the shredded cabbage with a clean towel before mixing.

Cabbage and Carrot Curry

This cozy, veggie-packed curry is a weeknight hero—simple to make but big on flavor, with tender cabbage and sweet carrots soaking up a fragrant coconut sauce.

Ingredients

• 2 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1/2 small green cabbage, thinly sliced (about 4 cups)
• 2 large carrots, julienned
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp coconut oil in a large skillet over medium. Add onion and cook for 3 minutes until softened. Stir in garlic, ginger, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add cabbage and carrots, tossing to coat in spices. Cook for 5 minutes, stirring occasionally, until veggies just begin to soften.
3. Pour in coconut milk, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1/2 tsp salt. Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens slightly and cabbage is tender.
4. Garnish with cilantro and serve warm over rice.

The magic here? The cabbage stays slightly crisp while the carrots melt into the creamy sauce—a textural dream. Tip: For extra depth, toast the spices in the oil for 30 seconds before adding the onion.

Grilled Cabbage and Carrot Skewers

These Grilled Cabbage and Carrot Skewers are a smoky, slightly sweet twist on grilled veggies—perfect for tossing on the barbecue alongside your favorite mains.

• 1 small green cabbage, cut into 1.5-inch wedges (core intact)
• 3 large carrots, sliced into 1/2-inch-thick rounds
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat grill to medium-high (about 400°F).
2. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add cabbage wedges and carrot rounds, tossing gently to coat.
3. Thread cabbage and carrots onto metal or soaked wooden skewers (alternating pieces).
4. Grill skewers for 12–15 minutes, turning occasionally, until edges are charred and carrots are tender-crisp.

The maple glaze caramelizes into a sticky-sweet crust, while the smoky paprika balances the cabbage’s natural crunch. Tip: Soak wooden skewers for 30 minutes to prevent burning, or use two parallel skewers per serving for sturdier flipping.

Cabbage and Carrot Noodle Bowl

This light yet satisfying bowl is packed with crunch and a tangy-sweet dressing—perfect for a quick lunch or dinner that feels fresh but never boring.

Ingredients:

• 4 oz rice noodles
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook rice noodles according to package instructions. Drain and rinse under cold water.
2. In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add cabbage and carrots; stir-fry for 3–4 minutes until just softened but still crisp.
4. Toss noodles with the vegetables and dressing until evenly coated. Top with green onions and 1 tbsp sesame seeds.

The contrast of cool noodles with warm, lightly charred veggies makes every bite dynamic. Tip: For extra protein, add shredded rotisserie chicken or crispy tofu!

Cabbage and Carrot Tacos

These veggie-packed tacos are crunchy, fresh, and full of flavor—perfect for a quick weeknight meal that doesn’t skimp on texture.

Ingredients:

• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled cotija cheese (or feta)
• Hot sauce (optional)

Instructions:

1. In a large bowl, toss the shredded cabbage and carrots with 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Heat a dry skillet over medium-high. Warm the corn tortillas, one at a time, for about 30 seconds per side until pliable.
3. Divide the cabbage-carrot slaw among the tortillas. Top each with chopped cilantro, crumbled cotija cheese, and a drizzle of hot sauce if desired.

The crisp slaw and tangy cheese make these tacos irresistibly light yet satisfying—no heavy fillings needed!

Tip: For extra crunch, toast the tortillas directly over a gas flame for a few seconds per side.

Cabbage and Carrot Smoothie Bowl

This vibrant smoothie bowl packs a refreshing crunch and natural sweetness—perfect for a quick, nutrient-packed breakfast or snack.

Ingredients:

• 1 cup chopped green cabbage
• 1 cup shredded carrots
• 1 frozen banana, sliced
• 1/2 cup unsweetened almond milk
• 1 tbsp honey (or maple syrup for vegan)
• 1/2 tsp ground cinnamon
• 1 tbsp chia seeds
• 1/4 cup granola (for topping)

Instructions:

1. In a blender, combine the cabbage, carrots, frozen banana, almond milk, honey, and cinnamon. Blend on high for 45–60 seconds until completely smooth.
2. Pour the mixture into a bowl and sprinkle with chia seeds and granola.
3. Let it sit for 2–3 minutes to allow the chia seeds to soften slightly before serving.

The cabbage adds a subtle crispness that pairs surprisingly well with the sweetness of carrots and banana—no “green” taste here!

Tip: For extra creaminess, swap almond milk with coconut milk yogurt.

Conclusion

With 18 delicious ways to enjoy cabbage and carrots, this roundup has something for every meal and occasion! Whether you’re craving something cozy, fresh, or packed with flavor, these recipes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share the love—pin this article for later and inspire fellow home cooks. Happy cooking!