3 c. coarsely chopped cabbage
2 c. sliced carrots
2 c. sliced yellow squash
1 c. onion, chopped
1 bell pepper, chopped
2 stalks celery
1 tbsp. Worcestershire sauce
1/4 tsp. salt
2 tsp. dry mustard
2 c. water
6 strips bacon

Cook bacon and reserve grease. Break bacon into bits; set aside. Add vegetable to bacon grease (small amount of grease). Add Worcestershire sauce, salt and dry mustard. Mix well. Add water for steam. Cover and cook until vegetables are tender, 10 to 15 minutes. Top with bacon pieces before serving.