Ingredients
- 1⁄2 pound cabbage, chopped
- 1 can(15 ounces) carrots
- 1 cup red onions, chopped
- 1⁄4 cup butter
- 1⁄2 cup parsley, chopped
- 1/2 teaspoon salt
- 1⁄4 teaspoon garlic pepper
- 1/4 cup water
How to Make
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Step 1: Drain the carrots but save the liquid.
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Step 2: Heat the butter in a medium saucepan, add cabbage, carrots and parsley and mix until well coated with butter.
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Step 3: Stir in salt, pepper, carrot juice and water.
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Step 4: Cover and bring to a boil.
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Step 5: Reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in colour.
We hope you enjoy this recipe!
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