50 ml butter 1/4 cup
2 onions, chopped
1/2 head green cabbage, shredded
3 carrots, shredded
125 ml fresh parsley, chopped 1/2 cup
salt & pepper to taste
50 ml water 1/4 cup
In large skillet; melt butter. Add onions and cook over medium heat until soft, about 3 minutes. Add cabbage, carrots and parsley and toss lightly to cover with butter. Add salt, pepper and water. Cover and bring to a boil. Reduce heat and cook for 10 to 15 minutes or until vegetables are tender crisp; stirring often – OR – Microwave onions in butter on high for 1 to 2 minutes. Add remaining ingredients, cover dish and cook on high for 5 to 6 minutes.
Serves 4