• 1 small red cabbage
• 1 slice of ham
• ½ oz. butter

Soak, wash and slice the cabbage thinly. Put into a stewpan with the ham (diced), the butter, ½ pt. of stock, and the vinegar. Put on the lid and stew gently 1 hr. When very tender, add the rest of the stock, sugar and seasoning. Mix and stir over heat until nearly all the liquor has dried away.