Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Onion, chopped
1/2 c Carrot, diced
1 Bay leaf
1 ts Margarine
2 c Cabbage
-(cut in 1-inch pieces)
1/4 ts Salt
1 ds Pepper
1 ds Garlic powder
1 c Dry pea (navy) beans
-cooked, unsalted, drained*
2 tb Bean cooking liquid
-OR- water
1 tb Green pepper
-(finely chopped)

2 servings of about 1 cup each 80 calories per serving with bean
liquid 66 calories per serving with water

1. Stir-fry onion, carrot, and bay leaf in margarine in hot frypan
for 5 minutes.

2. Stir in cabbage. Sprinkle with seasonings. Cover and cook over low
heat until cabbage is tender but crisp--about 5 minutes.

3. Add remaining ingredients. Heat to serving temperature--about 5
minutes. Stir as needed to prevent sticking.

4. Remove bay leaf.

*NOTE: 1 cup canned navy beans, drained, may be used in place of
cooked dried beans; then omit salt in step 2. About 196 calories per
serving with bean liquid; 180 with water.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias

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