1 lg. head cabbage
Wide egg noodles (1/2 of a lg. bag)
1 can corn beef
Sugar
Salt and pepper to taste

Cut cabbage into small pieces. Saute slowly in 2 tablespoons water and 1 tablespoon butter with lid on, low heat, until cabbage has opaque look; still crisp tender. You'll have to add water to cabbage from time to time so it won't scorch.

Meanwhile, boil noodles in salted water until almost done. When cooked will use amount of about 1/3 of total cabbage amount. Add salt, pepper, sugar and noodles to cabbage. Stir. Add 1/2 to 1 can of corn beef to cabbage mixture according to taste wanted. Let simmer until corn beef is well heated and blended.

Serves 10 or more.