SIMMERED CABBAGE, CELERY, ONIONS, CARROTS IN BROTH/BASE

Simmered Cabbage, Celery, Onions, Carrots in Broth/Base image

Provided by Montana Heart Song

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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1/2 head green cabbage, chopped
2 tablespoons chopped dried onion or 3/4 cup chopped white onion
10 -15 baby carrots, sliced 1/2 inch wide
4 stalks celery, chopped with leaves
2 teaspoons lemon pepper
2 teaspoons sysco chicken base
1 1/2 cups water
2 tablespoons olive oil
1/2 teaspoon salt (optional)
4 ounces mushrooms, with liquid (optional)

Steps:

Note: You may use chicken bouillon cubes or vegetable broth or liquid chicken broth in place of chicken base and water.
In large deep frying pan, pile the vegetables, dried onion and lemon pepper.
Put the chicken base in water and microwave to dissolve or but all on top of veggies.
Add olive oil on top and salt if desired. Put a lid on the pan and simmer on low heat. Mix with a spatula a few times. Cook for 15 minutes.
Serve as a side dish.
Options:.
•Add 3 cups cooked rice or noodles and mix. Add margarine before adding.
•Add 2 cups couscous and mix.
•Add more chicken broth and add 2 tbsps cornstarch in 1/2 cup cold water and thicken and serve over hard Chinese noodles or mashed potatoes.
•Add 3-4 cups cooked ham chunks or leftover ham.
•Add canned corned beef cubes or leftover corned beef.
•Add cooked turkey or chicken.
•Add cooked shrimp or crab meat with the addition of 1/2 tsp dry mustard mixed.
•Add cashew nuts and sliced pimentos before serving.
•Dissolve 2 tbsps flour in 1 cup milk with 1 teaspoons margarine by whisking. Add and heat. Serve white sauce vegetable mixture over toast points.
•Add 8 oz can of tomato sauce to base; add cooked drained hamburger or sausage (I add a little splenda if making this addition.