6 slices bacon
4 med. potatoes, peeled and quartered
5 carrots, peeled and sliced
2 onions, sliced
1 head cabbage, sliced
1 beef bouillon cube, dissolved in cup hot water

Fry the pieces of bacon and retain 4 tablespoons of the bacon grease. Preheat oven to 325 degrees. In a Dutch oven, layer vegetables as follows: potatoes, carrots, onions, and cabbage. Dissolve beef bouillon cube in hot water. Layer bacon between vegetables. Pour bacon drippings and beef bouillon over vegetables. Season with salt and pepper. Bake at 325 degrees for 1 1/2 hours.