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. Serve at once.
This is an excellent dish to serve with sausages.