Bologna and cabbage

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Similar recipes