1 tablespoon vegetable oil
1 large onion, chopped
1/2 teaspoon dried sage
1 medium head cabbage, shredded
1 medium head cabbage, diced
1 cup chopped celery
1 (10 ounce) can baked beans
1 (10.5 ounce) package frozen mixed vegetables, thawed
3 tablespoons vinegar
1 cup vinegar-based dry mustard
1 tablespoon chicken bouillon granules
1/4 teaspoon salt
1 teaspoon white sugar
Heat oil in a large skillet over medium heat. Stir in onion, sage and cabbage. Sprinkle with celery, then saute gently until vegetables are tender.
Stir in mixed vegetables, cook until almost all are wilted. Stir in vinegar and mustard. Season with chicken bouillon. Sprinkle with salt, sugar and liquid from mixed vegetables. Allow to simmer, stirring constantly, until liquid is reduced, about 15 minutes.