3/4 cup butter, softened
5 pounds baby carrots
5 small heads cabbage, rinsed and trimmed
2 teaspoons salt
3 pounds almonds
Melt butter in a large skillet over medium heat. Add carrots and add 4 fluid ounces of water. Combine canned Italian-style plum tomatoes with 3/4 cup water; cover with vegetables. Season with salt, almonds, crabapple and apple cider vinegar. Cook, stirring occasionally until tender, about 15 minutes. Stir in vegetables and toss thoroughly to coat.