Teriyaki Cabbage - cooking recipe

Ingredients

1 medium head of cabbage
2 large carrots
1 medium zucchini
3 garlic cloves
1 -2 tablespoon extra virgin olive oil (I prefer Bertolli's)
2 tablespoons low-sodium teriyaki sauce
black pepper (to taste)

Preparation

Shred cabbage.
Peel and slice carrots diagonally into thin, oval slices.
Slice zucchini
Mince garlic.
Heat olive oil in large skillet over medium heat. Sautee the carrots first, then add cabbage, and then zucchini. Add teriyaki sauce and stir fly until the vegetables are sligtly soft but still have some crunch to them (5-10 min). Stir in garlic and let it sit for several minutes so the garlic essence can sink inches Sprinkle with black pepper to taste.