2 tbsp. vegetable oil
1 lb. green cabbage, cut into 3/4 inch squares
3 med. carrots, peeled and sliced 1/8 inch thick
1 med. onion, chopped
1 tbsp. sugar
2 tbsp. reduced-sodium soy sauce
1 tsp. vinegar

Heat oil in large saucepan or Dutch oven over medium-high heat. Add cabbage, carrots, onion and sugar. Cook, stirring until very well browned and softened, 10 to 12 minutes. (The vegetables should scorch a little.) Remove from heat. Stir in soy sauce and vinegar. Serve hot.