1 onion, chopped
2 tablespoons butter
4 medium carrots, thinly sliced
6 cups chopped cabbage
½ cup chicken broth
1 teaspoon salt
1 teaspoon sugar
1. In a large skillet, sauté onion in butter until tender. Add carrots; cook and stire for 2-3 minutes. Stier in the remaining ingredients; bring to a boil.
2. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Serve with slotted spoon.