1 lb. bologna, cut in 1/4-inch slices
1 small cabbage, shredded (about 8 c.)
4 potatoes, peeled, cut in 1/2-inch slices
4 carrots, thinly sliced
2/3 cup chicken broth
Salt, pepper, mustard to taste
Brown both sides bologna in Dutch oven 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.