Gingered Red Cabbage and Carrots

1. 1

   Separately cut carrots and cabbage into julienne strips.

2. 2

   In a saucepan of boiling salted water cook carrots 2 minutes, or until just crisp-tender, and transfer with a slotted spoon to a bowl.

3. 3

   Cook cabbage in boiling water 1 minute, or until just tender, and drain in a sieve.

4. 4

   In a skillet melt butter over moderately high heat until foam subsides and in it saute gingerroot, stirring, 30 seconds.

5. 5

   Add carrots, cabbage, soy sauce, and sugar and saute, stirring, 2 minutes.

* Per serving · 4 servings · Values may vary.

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