1 env. instant chicken broth mix
1 sm. onion, chopped
1 bay leaf
5 med. carrots, quartered lengthwise
1 sm. head cabbage
1/2 tsp. salt
8 frankfurters
1 tbsp. cornstarch
2 tbsp. mustard
1/2 c. mayonnaise

In Dutch oven, place 1 1/4 cups water, broth mix, onion, bay leaf, carrots and cabbage; cover; cook 15 minutes. Turn cabbage. Sprinkle vegetables with salt. Add franks; cover, simmer 5 to 10 minutes or until vegetables are tender-crisp.

Remove frankfurters, cabbage and carrots to heated platter; keep warm. Measure 1 1/4 cups cooking liquid (add water, if needed).

In Dutch oven, blend a little of this liquid with cornstarch and mustard; stir in rest of liquid, stirring until thickened. Stir in mayonnaise and reheat. Serve with frankfurters and vegetables. Serve with cornbread. It feeds 4, and only takes 30 minutes to make.