Recipe: Frankfurter-Cabbage Skillet (1979)

FRANKFURTER-CABBAGE SKILLET

"Shredding vegetables shortens cooking time."

1 small head cabbage (about 2 pounds), shredded coarse
1/4 teaspoon ground nutmeg, or to taste
2 large carrots, shredded coarse or julienne cut
2 large green onions with tops, sliced, or
1 small onion, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
Boiling water
1/2 to 1 pound frankfurters, scored
Mustard and catsup (for serving)

Put cabbage in large deep skillet or Dutch oven; sprinkle with nutmeg. Add carrots, onions, salt and pepper. Dot with butter. Pour water into skillet to 1/2-inch depth.

Cover tight; bring to boil over high heat, then simmer 10 minutes, stirring once.

Place frankfurters on vegetables. Cover and simmer 10 minutes longer or until vegetables are tender and frankfurters heated through.

Serve with mustard and catsup. Good with rye or pumpernickel bread.

Makes 4 servings
From: Recipelink.com
Source: Woman's Day magazine, January 23, 1979