2 tbsp. butter
1 lg. onion, sliced
1 lg. carrot, sliced thin
1 c. chicken broth or water
Minced parsley
2 lbs. green cabbage, cut in 8 wedges
1/2 tsp. crushed cumin seed
Salt and pepper to taste

In a skillet over medium heat melt butter. Add onion and carrot; saute until well glazed. Add broth; bring to boil. Add cabbage, overlapping slightly; season with cumin and salt. Reduce heat; cover; simmer 15 to 18 minutes or until cabbage is crisp tender. Serve vegetables with some of pan juices spooned over. Sprinkle with parsley.