1 can cut green beans
2 chicken bouillon cubes
2 tbsp. butter
3 tbsp. vinegar
1 tbsp. sugar
1/2 to 1 tsp. whole dill seed
Dash of pepper
1 tbsp. cornstarch
1 tsp. cold water
2 c. cabbage, chopped

Drain liquid from beans into pan. Add next 6 ingredients and heat to boiling. Stir in cornstarch mixed with water. Cook until sauce is thick and clear, about 5 minutes. Add cabbage, heat to boiling and simmer 3 to 5 minutes. Add drained beans. When bean are hot, serve. Serves 4 to 6.