RAINY. Reading about Ives; thinking about food.
A small Savoy cabbage
a couple of carrots
a little onion
Halve the cabbage, remove its core, chop the core fine along with some onion, not too much.
Brown this in a little olive oil with a little salt.
Chop the carrots and add them to the pan and sweat them a little, with a little salt, without really browning them.
Slice the halved cabbage thin and add it to the pan; sprinkle with a little salt; moisten with water; cover and steam until done.