2 Tbs. vegetable oil
1/2 head green cabbage (12 oz.), cored and thinly sliced
1 large carrot, peeled and shredded
1 small onion, chopped
2 Tbs. cider vinegar
4 tsp. sugar
1/2 tsp. salt

1. In 5-quart Dutch oven, heat oil over medium-high heat. Add cabbage, carrot, and onion and cook, stirring occasionally, until cabbage is tender-crisp, about 5 minutes.

2. Stir in vinegar, sugar, salt; cook 2 minutes longer.

Makes about 4 accompaniment servings.