1/4 c. salad oil
1 lg. garlic clove, sliced
6 c. packed sliced cabbage
2 med. zucchini, thinly sliced (1 lb.)
2 1/4 tsp. salt
1 tsp. sugar

In 5 quart Dutch oven on high heat in hot oil, cook garlic until browned (discard garlic pieces). Add cabbage and zucchini, stir frying frequently until they are well coated with oil. Add salt and sugar. Reduce heat to medium high, continue stir frying 7 to 8 minutes until vegetables are tender.