3 c. thinly sliced cabbage
1 c. julienne leeks
1 c. julienne carrots
1 tsp. chopped fresh parsley
1/4 tsp. ground celery seed
1/2 garlic clove, finely chopped with 1 tsp. salt

Spray large non-stick skillet with Pam, heat, add cabbage, leeks and carrots. Cover and cook over low heat, tossing occasionally, about 45 minutes or until cabbage is soft and carrots tender. During last 15 minutes of cooking stir in parsley, celery seed and chopped garlic. (Measure serving.) Single serving = 1 cup vegetable.