Heat a thick-bottomed skillet (cast-iron preferred) over medium heat. When hot, add the rye flakes. Using a wooden spatula, keep the flakes moving and dry-toast them until golden and aromatic, 8-10 minutes.

Transfer the toasted flakes to a plate and let cool.

While the flakes are cooling, put the skillet back on the burner and add the oil if using. If not, add the diced onion and carrot. Stir and fry, giving the veggies a bit of time on the pan to get nice toasty bits. Add the cabbage and keep at it for a few minutes more. Now add the fresh sage and rosemary and stir to combine.

Make sure you have a tight fitting lid for your pan at ready. Add some water, about ½ cup of the 2 cups, and then cover the pan for about 30 seconds. Uncover, scrape up all the good golden stuff and redistribute it throughout. Work fast so you don’t lose too much water.

Add salt to desired level, the rest of the water and cover again. Once it’s simmering, turn the heat as low as it will go and let it cook, covered, for about 30 minutes or until all the water is absorbed.

Remove from heat and let sit, still covered, for 10 minutes.

Fluff and serve.