10 c. cabbage (1/2 lg. head)
3 tbsp. butter
2 1/2 tbsp. red wine vinegar
2 lg. carrots
2-3 packs Equal
1 sm. chopped onion
Lite salt and pepper
Dill seed
Celery seed

Finely chop or shred vegetables. Combine and mix thoroughly. 1 cup = 2 vegetable portions and 1/3 fat portion.