Small head of lettuce cut into chunks
8-10 Small red creamer potatoes sliced in half
2 Medium size carrots sliced
1 cn Beef Broth low sodium
1/2 tbsp virgin olive oil
2 tbsp Land o Lakes butter and canola oil blend
Salt and Pepper to taste
Add oil to large fry pan. Add chunks of cabbage on medium to low heat. Stir off and on. Boil potatoes and carrots in broth until tender, drain. Add salt, pepper and 1 tbsp of butter, coat evenly and let sit on low for a minute or two. Add the other tbsp of butter to the cabbage and stir, add potatoes and carrots. Continue to stir until the cabbage starts to brown. Serve when tender, with pork or steak.
