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4 lb. fresh cabbage (red,
green or mixture)
3 c. water
1 tsp. salt
3 sticks butter (margarine can
be used)
1 lb. brown sugar
1 1/4 c. vinegar

Cut up cabbage into coarse pieces. Add water and salt.
Cover and bring to a rapid boil; continue boiling for about 3
minutes, stirring so that all pieces have contact with the
water. Add remaining ingredients. Boil, uncovered, slowly on
low heat and stir occasionally to avoid scorching until mois-
ture is mainly done and cabbage is shiny and caramel colored.
This may take 2 hours. It should be tangy-sweet. You can add
more sugar, vinegar or butter to suit, but do not add less.
This keeps well for a long time in the refrigerator and
can be frozen.

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