1 med. onion, thinly sliced
1 c. cabbage, shredded
1 c. carrots, shredded
1/2 tsp. oregano, crushed
1/2 tsp. dill weed
1 tsp. water

In a non-stick skillet, saute onion in water for 5 minutes. Stir in cabbage and carrots. Cover and cook over medium heat 8 minutes more. Stir in oregano and dill weed. Serves 4.