1 Lb. Bologna, cut into 1/4 inch slices
1 Small Head Of Cabbage, shredded, around 8 cups
4 Potatoes, peeled. cut into 1/2 inch slices
4 Carrots, thinly sliced
2/3 Cup Chicken Broth
Salt, Pepper
Mustard
Brown both sides of bologna in a deep skillet (like a wok) over medium heat. Add cabbage, potatoes, carrots, broth, salt and pepper. Stir with fork. Cover and cook over low heat 40 to 50 minutes until vegetables are tender. Serve with mustard. You can make smaller amounts of this. Don't have to use a whole lb. of bologna. Just fix what ever you like. Serve with plain yellow mustard.
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