1 lg. cabbage
1 lg. onion
2 lg. carrots
2 lg. white potatoes
1 tbsp. oil
1 tbsp. sugar or to taste
Salt and pepper to taste
1 c. water
2 slices fat back or favorite meat seasoning

Cut up cabbage and rinse with water, then let drain. Do not shake off water. Chop the onion, slice carrots thin, and then slice the potatoes. Leave potatoes in water until ready to use.

Heat wok (350 degrees). Add in oil with 2 slices of fat back meat or any other seasoning meat. Let it cook in the oil for about 2 to 3 minutes. Add the chopped onion and carrots. Let cook until onions are clear. Add cabbage, stir around to cover with oil, let cook for 15 minutes, stirring occasionally.

Sprinkle with sugar, salt and pepper to taste. Add enough water to keep cabbage from burning. Do not over cook cabbage (crisp). When just about done, place the potato slices on top of cabbage and cover until done.