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.