Corned Beef and Cabbage for Two

one small can (about 14 to 15 ounces) vegetable broth
2 to 3 cloves of garlic, peeled and sliced
1/2 teaspoon caraway seeds
1/4 teaspoon coarsely ground black pepper
1/2 of a small head of cabbage (about 12 ounces), cored and cut into four wedges
1 1/2 cups (about 8 ounces) baby carrots
3/4 to 1 pound baby potatoes, about 1 inch in diameter, washed
3/4 pound thin-sliced deli corned beef

In a saucepan or deep saut� pan with lid (or electric frying pan), heat the broth, garlic, caraway seeds and pepper to boiling. Add the cabbage, carrots and potatoes; reduce the heat, and simmer the mixture for about 15 minutes (maybe a bit more), till the vegetables are fork-tender.

Remove the pan from the heat. Layer the sliced corned beef evenly over the vegetables.

Cover the pan, and let it stand for 5 minutes, till the corned beef is heated through.

Arrange the vegetables and corned beef on a serving platter, and drizzle on some of the pan juices. Serve with butter for the potatoes, and mustard for the corned beef.

Yield: Two very substantial servings, or three regular servings.