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 complement any meal.
• 1 1/2 cups cut cabbage
• 1 cup sliced carrots
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1/4 teaspoon salt
• 1/2 cup boiling water
Combine and cook until tender. (20 minutes.) Makes 4 servings.
Modern adaptation: Omit salt and use chicken stock instead of water.