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 * format courtesy of