-Bring water to a boil; stir in sugar, vinegar, cabbage, and carrot;
simmer for 2-3 minutes; drain and set aside.
-Blanch zucchini and squash; drain.
-Heat olive oil and garlic in sauté pan over medium high
-Add cabbage, zucchini, squash, salt, pepper, lemon
juice, and thyme and sauté until heated through.
Make It A Meal: Serve with
Crispy Baked Fish
and Garlic Parmesan Mashed Potatoes
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