Braised Fall Vegetables
|Red cabbage head/Green cabbage||1⁄2 Medium, cut into 6 wedges|
|Whole baby carrots/3 medium carrots||12 , quartered lengthwise and halved crosswise|
|Cauliflower florets||2 Cup (32 tbs)|
|Red onion||1 Medium, cut into wedges|
|Water||1⁄4 Cup (4 tbs)|
|Ground cardamom||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
ln a large skillet heat margarine over medium heat until melted.
Add cabbage wedges and carrots.
Cook, covered, for 3 minutes, stirring once or twice with a wooden spoon.
Gently stir in cauliflower, onion, water, vinegar, salt, cardamom, and pepper.Bring to boiling; reduce heat.
Simmer, covered, for 7 to 10 minutes or just until vegetables are crisp-tender.