1 lb. lean stew meat, cut in 1-inch cubes
4 med. sliced carrots
4 med. washed and cubed potatoes
1/4 head green cabbage, cut in quarters
1 lg. chopped onion
Salt (try VegSal or Spike)
Pepper

In a large saucepan or electric skillet, brown stew meat in 1 tablespoon oil, then add water to cover and salt and pepper. Bring to boil over medium-high heat, cover, reduce heat to low and simmer for 1 1/2 hours. Add rest of ingredients, bring back to a boil, reduce heat, cover and simmer until carrots easily cut with fork. Serves 5-8.

NOTE: Hamburger can be used instead of stew meat. Brown in a skillet, crumbling as you stir and add to 3 cups beef bouillon with carrots, etc. Omit salt as bouillon is salty.