Panned vegetables
Panning is a good way to cook cabbage, carrots, or corn.
For 6 servings, use 1½ quarts finely shredded cabbage or 1 quart cut corn or thinly sliced carrots.
Heat 1½ to 2 tablespoons butter, margarine, meat drippings, or oil in a heavy pan over moderate heat. Add vegetable and sprinkle with ½ teaspoon salt. Add 3 tablespoons water (6 tablespoons for corn) and cover pan tightly to hold in steam.
Cook over low heat until vegetable is tender; stir occasionally to prevent sticking. Cabbage will require 6 to 8 minutes, carrots about 10 minutes, and corn 15 to 18 minutes.
Variation
Add finely chopped onion or onion juice before cooking. Or add bits of crumbled crisp bacon or diced ham to cooked vegetable.