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.