Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Chopped onion |
| 1 each | Clove garlic, minced |
| 1½ teaspoon | Grated fresh ginger |
| 2 tablespoons | Butter or margarine, melted |
| 4 cups | Coarsely shredded cabbage |
| ½ cup | Coarsely grated carrot |
| 2 teaspoons | Soy sauce |
| ¼ teaspoon | Freshly ground pepper |
| ⅛ teaspoon | Paprika |
Saute onion, garlic, and ginger in butter in a large skillet 2 minutes. Add cabbage and carrot; stir-fry over medium heat about 5 minutes or until vegetables are crisp-tender. Stir in soy sauce, pepper, and paprika.
Recipe from Carol Shulz in November, 1989"Southern Living". Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 07-30-95