3 c. chicken broth
2 lb. carrots, scraped & cut in 2" lengths (cut thick pieces lengthwise)
2 tsp. sugar
Black pepper to taste
Salt to taste
3 lb. green cabbage, cored & cut into 1/2" slices
1 chicken (about 3-4 lb.) skinned & cut into serving pieces
1 tbsp. butter
1 tsp. vegetable oil
3 lg. onions, sliced thin
3 cloves garlic, minced

Note: Here is a chicken dish that features two cancer fighting foods; carrots and cabbage. It goes well with boiled or mashed potatoes.

1. In a medium saucepan, bring the broth to a boil and add the carrots, sugar, pepper and salt. Reduce the heat, cover the pan and cook the carrots for about 30 minutes.

2. While the carrots are cooking, cook the cabbage in boiling water (lightly salted, if desired) for 5 minutes. Drain the cabbage.

3. Sprinkle the chicken pieces on both sides with salt and pepper.

4. In a large, deep skillet, heat the butter and the oil and brown the chicken on both sides. Transfer the chicken to a boil.

5. Add the onions and garlic to the skillet and cook the vegetables, stirring them, for about 5 minutes. Add the parboiled cabbage and cook the vegetables for another 3 minutes. Season the vegetables with pepper.

6. Return the chicken to the skillet with any juices that may have collected in the bowl. Cover the skillet and simmer the chicken for 35 minutes.

7. Add the carrots and their cooking liquid to the skillet. Boil the liquid in the uncovered skillet for several minutes to reduce it. Serves 6-8.