Myrna Van Pelt  I love the name of this recipe  Mrs. Arend Hof

3 or 4 sliced carrots – I sliced them in ˝ inch chunks.  (I’m sure baby carrots would do nicely)

1 ring of WOUSTRA RING BOLOGNA, the recipe says, “None other would taste the same”

Sliced potatoes (again I did a ˝ inch chunk), onions, celery, and the recipe says, any other vegetables you have on hand (suggestions were green or red peppers, tomatoes) I might try small chunks of corn on the cob. 

1 small to medium head of cabbage, cut up or shredded  (I cut out the core and cut mine in wedges)

Put the sliced carrots in the bottom of a Dutch oven or large pan and add enough water to almost cover. Bring to a gentle boil while you slice the bologna, potatoes, onions celery and other vegetables.  The recipe says to put in the bologna next, but I added the potatoes on top of the carrots and lightly salted both the carrots and potatoes.  This not necessary according to Myrna if you are on a salt restricted diet.  Then add the bologna chunks, the onion, celery and any other vegetables.  Put the cabbage on the top, cover, bring to a boil, and turn down the heat to a simmer.  Cook for about 20 minutes.  Norm was late for dinner and I can testify that it will hold for about 35 minutes. To serve a put the cabbage wedges on one side of a large platter and the bologna chunks on the other side with the vegetable mixture in the middle. It was absolutely delicious.  I’m sure you could make any amount to fit your needs. (Example: we used 2 rings of bologna…we’re carnivores)  Dislike one of the vegetables?..leave it out.  A big thanks to Myrna for sharing this recipe with me and she has a great story to go with it so ask her about it.  I’m running out of room.