My grandfather lived on this simple 4-ingredient rustic meal during his youth.

To keep the spirit of this four-ingredient, Depression-era style meal, try to make changes that stay simple and thrifty. For a smokier flavor, you can swap the butter for 3 tablespoons of rendered bacon fat or a small knob of salt pork, but keep the overall fat amount about the same so the broth stays light. If you prefer a meatier broth without adding more ingredients, use a rich homemade chicken or ham stock in place of the vegetable broth. For a slightly heartier texture, cut half of the potatoes in half and leave the rest whole; the cut pieces will thicken the broth a bit as they soften, while the whole potatoes stay intact. If you only have larger baking potatoes, cut them into big chunks—about the size of a whole small potato—so they don’t fall apart during the long cook. For a stronger cabbage flavor, choose an older, firmer head; for something milder and sweeter, use a young, lighter green cabbage. This dish also holds beautifully on the WARM setting for an extra hour or two, which makes it handy for busy days or church potlucks. Leftovers reheat well on the stovetop with a splash of extra broth or water to loosen the juices.