Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Bologna |
| 8 cups | Shredded cabbage |
| 4 | Potatoes cut into 1/2" slices |
| 4 | Carrots, sliced |
| ⅔ cup | Beef bouillon |
| ½ teaspoon | Pepper |
| 1 teaspoon | Salt |
Put all ingredients in a Dutch oven. Cover and cook 1 hour on low heat on stove or in (350F) oven. Uncover and cook 40 minutes more or until potatoes and carrots are tender.