Growing up in a classic meat-and-potatoes family, I can’t remember a meal that didn’t include meat. As an adult, I’ve learned you don’t always have to have meat at dinner. This dish is a perfect choice for a meal that is all veggies and will leave you full and satisfied.

　　

Ingredients

serves 4

　　1 cup sliced carrots, 1/4-inch rounds

　　1 cup thinly sliced onion

　　1 cup diced celery

　　1 small head cabbage, cut in chunks (about 6 cups)

　　1 tablespoon sugar

　　2 cups warm water

　　1/4 cup corn oil

　　

Step 1

In a large heavy saucepan with a tight-fitting lid, arrange the vegetables in layers in the following order: Spread the carrots on the bottom of the pan, then top with the onions, celery, and cabbage. Sprinkle the sugar on top, and then pour in the warm water and oil. Cover the pan tightly and cook over high heat for 10 minutes, or until the vegetables are done but still crunchy. Remove the lid, stir the vegetables, then replace the lid and let the vegetables stand for 20 minutes, or until you are ready to serve.

　　

From Gwen

Step 2

Get your veggie vitamins in one quick and pretty dish.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.