Remove the outer leaves from 1 large or 2 small headsof cabbage. Grate the cabbage, barely cover it with water, add 1½–2 spoons butter, and stew, covered. When the cabbage is almost tender, add a little sugar and vinegar, or preferably 2–3 peeled and finely chopped sour apples or apple juice. Remove the cover and boil away almost all the sauce until the cabbage browns slightly. It is usually served with fried small sausages and with goose.