Yield: 4 servings
|1||Bunch carrots, cleaned,cut|
|1 cup||Chicken broth|
|1 small||Head cabbage, quartered|
Parboil potatoes and carrots for 10 minutes. In large skillet, put the broth, bay leaf and parboiled vegetables. Cover and cook over medium heat 5 minutes. Arrange the cabbage in the skillet, cover and cook another 5 min. Sprinkle vegs. with salt. Add franks and simmer 5-1- min. longer or untill vegetables are tender. Serve from skillet, spooning broth over vegetables.