light recipe... but it is veggies, at least, right? ;-)
6 cups shredded cabbage (I like a mixture of red and green cabbage, if I have them both in the fridge)
1/2 cup shredded carrot
2 T butter or vegan margarine
2 to 3 T lemon juice (depending on how much tangyness you desire)
1/4 cup light mayo or vegan mayo (for vegan mayo, use a canola or flaxseed based mayo - avoid a soy based mayo for this recipe)
Salt and black pepper to taste
~ In a medium-sized pot over medium heat, melt the butter.
~ Stir in the cabbage, then add the lemon juice and toss again.
~ Cover, and cook, stirring occasionally, until the cabbage is wilted (but still textured - not soggy) - about 10 minutes.
~ Transfer to a serving bowl, and stir in the mayo. Season to taste with salt and cabbage, and it's ready to enjoy right away - nice and hot!