by Stacey Amagrande
1 head cabbage, shredded
1 onion, sliced thin
4 carrots cut into ribbons with vegetable peeler
½ cup vegetable stock or broth
1 teaspoon of honey, agave syrup or sugar
1 teaspoon salt
1 teaspoon apple cider vinegar
1 teaspoon cayenne or black pepper (cayenne for hot,
black pepper for mild)
2 tablespoons unsalted butter
In a large skillet, saute’ butter and onions until tender; add carrots and cook 2-3 minutes. Stir in the remaining ingredients and bring to a boil. Reduce heat and cover for 5-7 minutes or until vegetables are tender. Serve with a slotted spoon and enjoy!
Variations: use parsnips in place of carrots, use soy sauce instead of salt, use maple syrup instead of sugar and omit the vinegar for sweet spicy cabbage. Use leek instead of onion, add diced jalapenos, the possibilities are endless.