Instructions: 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.

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