1 lb. cabbage head
6 med. white potatoes
5 carrots
1 (16 oz.) can green beans
1 med. white onion
1/2 tsp. sugar
1/3 c. vegetable oil
Salt and pepper to taste

Wash and quarter cabbage. Place in large saucepan, leaving a space between each quarter. Peel and quarter potatoes; clean and cut carrots into 1 inch chunks. Place in with cabbage filling up spaces. Pour green beans with liquid in the center of mixture. Peel and quarter the onion and place on top. Add oil, sugar, salt and pepper. Cook slowly until all vegetables are tender.