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
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.