2 c. water
2 beef bouillon cubes
1 tbsp. red wine vinegar
6 oz. can tomato paste
1 onion, chopped
1/2 c. crushed unsweetened pineapple and juice
1 med. head cabbage, quartered
1/2 recipe oven browned meat balls

Heat water to boil in large pot. Add bouillon and stir until dissolved. Stir in vinegar and tomato paste until smooth. Add onion, pineapple and juice. Cover and simmer until onion is tender. Add meatballs and quartered cabbage wedges. Cover and cook until cabbage is tender, but crisp and green and sauce is thick. Serve with rice.