| | Directions | | Heat oil in a 3 quart saucepan. Add potatoes, celery and onion. Sauté 5 minutes or until onion is tender. Stir in cabbage, cover and cook over medium heat, stirring occasionally, until cabbage is crisp-tender. Add broth, bay leaf and pepper. Bring to a boil, reduce heat, cover and simmer 20 minutes or until potatoes and cabbage are tender. Remove bay leaf. Stir in beans and cook 10 minutes longer to blend flavors and heat beans through. |
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| Ingredients | | - |  | 2 teaspoons Vegetable oil |
| - | | 3 peeled, diced potatoes (2 1/2 cup) |
| - | | 1 cup thinly sliced celery |
| - | | 1 onion, chopped (small) |
| - | | 1 pound shredded green cabbage (6 cup) |
| - | | 4 cups chicken broth |
| - | | 1 bay leaf |
| - | | 1/2 teaspoon pepper |
| - | | 1 can pork and beans (16 ounce can) |
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