1 med. head cabbage
3 tbsp. fat
1 tbsp. dark brown sugar or Karo syrup
Salt
3 quarts pork or other weak stock
8-10 peppercorns
Sm. sausages, sliced or tiny meatballs

Remove outer leaves of cabbage and cut away any heavy veins. Then chop and brown in fat in large kettle. When golden colored, add sugar or syrup and continue to brown carefully. Add stock and peppercorns, cover and simmer 2 to 3 hours or until cabbage is very tender. Season to taste and serve with very small, sliced sausages, or tiny meatballs.