Ingredients
| 2 tablespoons margarine or butter |
| 1/2 of a medium head red or green cabbage (about 1 pound), cut into 6 wedges |
| 12 whole baby carrots or 3 medium carrots, quartered lengthwise and halved crosswise |
| 2 cups cauliflower florets |
| 1 medium red onion, cut into wedges |
| 1/4 cup water |
| 2 tablespoons vinegar |
| 1/4 teaspoon salt |
| 1/4 teaspoon ground cardamom |
| 1/4 teaspoon black pepper |
Preparation
| 1. In a large skillet heat margarine over medium heat until melted. Add cabbage wedges and carrots. Cook, covered, for 3 minutes, stirring once or twice with a wooden spoon. Gently stir in cauliflower, onion, water, vinegar, salt, cardamom, and black pepper. |
| 2. Bring to boiling; reduce heat. Simmer, covered, for 7 to 10 minutes or just until vegetables are crisp-tender. |
|
