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1. In 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 black pepper.
2. Bring to boiling; reduce heat. Simmer, covered, for 7 to 10 minutes or just until vegetables are crisp-tender. Makes 6 to 8 servings.