1/2 c. carrots, sliced
1/2 c. celery, sliced
3 med. potatoes, peeled & cut in 1/2 inch cubes
Water to boil vegetables
2 tbsp. water
2 tbsp. soy sauce or 1 tbsp. Worcestershire sauce & 1/4 tsp. pepper
1/2 tsp. cornstarch
2 tbsp. vegetable oil
1/3 c. Spanish onion, chopped
2 scallions, cut-up
1 clove garlic, minced
1 env. dry onion soup mix
4 c. shredded cabbage
1 tbsp. chopped parsley
1 tsp. dill seeds
1 tsp. caraway seeds
1/2 tsp. fennel seeds

Cook carrots and celery covered, in boiling salted water 5 minutes or until barely tender. Add potatoes and cook for 3 to 5 minutes longer. Drain well. Combine 2 tablespoons water, soy sauce and cornstarch; set aside. In electric fry pan heat oil, cook onions, garlic and dry onion soup mix for 1 minute. Add cabbage and stir-fry 5 minutes. Add carrots, celery and potatoes and stir-fry 2 minutes. Stir in soy sauce mixture, parsley, dill, caraway and fennel seeds; cook 1 minute longer. 6 to 8 servings. Double ingredients for 12 to 16 servings.