2 tbsp. butter
1 lb. chuck bologna
1 head red cabbage
1 lg. red onion
6 lg. peeled potatoes, quartered
6 lg. carrots, peeled and sliced
2 c. chicken stock
3 tbsp. caraway seeds
1 tbsp. pepper
2 tsp. salt
Brown mustard

Chunk bologna and brown lightly with chopped onions. Add chicken stock, cover and steam 10-15 minutes. Add carrots and continue to cook covered until carrots are almost cooked, add potatoes and spices. Cook covered until all vegetables are tender and broth starts to cook off. Add salt and pepper to taste. Serve with brown mustard and hot French bread.