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

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    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 12
    cups water
  • 2
    tablespoons olive oil
  • 12
    teaspoon salt (optional)
  • 4
    ounces mushrooms, with liquid (optional)
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DIRECTIONS

  • 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.
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