GRATED CABBAGE and CARROTS with FILBERTS

The filberts add an interesting texture and the vermouth a subtle and surprising back-ground flavor in this vegetable combination.

4 tablespoons butter
1 cup thinly sliced onion
3 medium carrots, coarsely grated
12 ounces green cabbage, thinly sliced
1/4 cup dry vermouth
1 tablespoon sugar
1/2 cup coarsely chopped, toasted filberts
2 tablespoons minced fresh parsley
Salt and pepper to taste

Melt the butter in a large saucepan and add the onion. Cook 1 minute and add the carrots and cabbage. Toss to combine and cook 3 minutes. Add the vermouth and sugar and continue to cook 5 minutes. Add the filberts and parsley, stirring to combine. Add salt and pepper to taste.
Serves 6.