4 tablespoons of margarine or butter 2 pounds of white cabbage, shredded 1 beef bouillon cube 1 cup of boiling water 2 tablespoons of maple or dark corn syrup 1/2 cup of vinegar 1/2 teaspoon of salt
In a large heavy saucepan, melt margarine. Lightly brown cabbage over moderately high heat, turning frequently, about 5 minutes. Dissolve bouillon cube in water. Add to cabbage with syrup, vinegar and salt, toss with fork to blend. Cover, cook over medium heat about 45 minutes or until cabbage is tender. Remove cover during last 10 minutes to allow any excess liquid to evaporate. 6 servings
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