Rosie’s Recipe — Vegetable Potpourri

Sometimes I spend so much time worrying about the main course that I forget about the side dishes. This timeless, historic recipe is quick and easy, and would compliment any meal.





  • 1½ cups cut cabbage
  • 1 cup sliced carrots
  • ½ cup chopped onions
  • ½ cup chopped celery
  • ¼ teaspoon salt
  • ½ cup boiling water

Combine and cook until tender. (20 minutes.) Makes 4 servings.

Modern adaptation: Omit salt and use ½ cup of chicken stock instead of ½ cup of water.