Bologna and cabbage

Yield: 1 Servings

Measure Ingredient
1 pounds Bologna
8 cups Shredded cabbage
4 \N Potatoes cut into 1/2\" slices
4 \N 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

Similar recipes