• 1 tablespoon margarine
• 1/2 head cabbage, shredded (about 6 cups)
• 2 medium carrots, grated (about 1 1/2 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a large skillet heat margarine until foamy. Add cabbage and carrots.

2. Sauté over high heat until tender but crisp, about 4-6 minutes.

3. Add salt and pepper and serve warm.

Refrigerate leftovers within 2 hours.