1 can chili beans
1 can cannelinni, black or kidney beans
1 can any pork and beans
1 can Rotel, drained
1/4 c. brown sugar
1 small onion, diced
1 T. Worcestershire
2 T. mustard (I used Dijon but you can use any)
3 T. ketchup
1/2 t. cumin or liquid smoke
1 clove minced garlic or 1/2 t. garlic powder
Place all in oven-proof pot, stir well, cover and bake at 350 for 60-90 minutes.
1 small head of cabbage, thinly sliced or grated
1 large carrot, grated
1 onion, sliced thin
1 or 2 hot peppers (I used 2 jalapeno), diced
1/2 green bell pepper
1/2 red bell pepper (optional)
1 green onion, sliced
1/4 cup white vinegar
2 T. sugar
2 T. vegetable oil
sliced mushrooms is optional to add with cabbage in this recipe.
In large heavy skillet, cook onion, carrot and bell peppers for 3-5 minutes. Add remaining except for green onion, cover and cook, stirring occasionally, until cabbage is tender, about 10 minutes. Add green onion and serve.