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olive oil, about 1/4 c.
1 head green cabbage, grated
1 small onion, chopped
5 cloves garlic, minced
3 bouillon cubes (chicken)
bay leaves

Saute garlic and onion until tender in 4 to 6 quart pot
in oil. Add to this sliced cabbage that has been rinsed in
cold water. Add bouillon cubes and all seasonings. Be generous
with seasonings. Add a little more water to steam. Cook
covered at medium heat for 2 hours. Stir occasionally. Cabbage
becomes wilted and turns golden in color. Remove cover and
continue another hour or so. Add 1/2 cube butter, and serve as
a side dish with any meal.

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