1 (16 oz.) can cut green beans
1 tbsp. chicken bouillon powder
3 tbsp. vinegar
1 1/2 tsp. sugar
Dash pepper
1 tbsp. cornstarch
1 tbsp. cold water
2 c. chopped cabbage (about 1/2 med. head)

Drain the liquid from the beans, add the next four ingredients to liquid, and heat to boiling, stirring. Stir in the cornstarch mixed with the water. Cook and stir until the mixture thickens and is clear. Add the cabbage and heat to boiling. Simmer, covered, for 35 minutes. Add the drained beans. Cook until hot.