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.