1 1/2 lb. shredded cabbage
3 grated carrots
3 tbsp. butter
4 stalks chives
Salt
Pepper
2 tbsp. vinegar

In skillet, heat butter until foamy. Add chives and saute until tender. Add green cabbage and carrots. Saute over high heat until tender but crisp, about 4 minutes. Add vinegar, salt and pepper to taste. 4 servings.