Ingredients

1⁄2 cabbage (chopped or shredded coarsely)

2 carrots, grated

2 onions, chopped

1⁄4 cup butter

1⁄2 cup parsley

1 teaspoon salt

1⁄4 teaspoon pepper

1 cup chicken broth

Directions

Add cabbage, carrots and parsley, to butter in a medium sauce pan, and mix until well coated with butter.

Stir in salt, pepper and broth.

Cover, bring to a boil, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in colour.

If too much liquid remains in skillet near the end of the cooking time, uncover and increase heat to high for a minute.

Stir often while liquid evaporates.

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