1 1/2 lb. cabbage, coarsely shredded
1/2 tsp. seasoned pepper
2 c. chicken bouillon broth
1 c. (1 can) beer
Freshly grated Parmesan cheese to taste

Combine cabbage, bouillon, beer and pepper in a pressure cooker. Cover securely and cook at 15 pounds pressure for 5 minutes. Cool pressure cooker at once under cold water. Drain cabbage. Garnish with Parmesan cheese and serve immediately. I mix the chicken bouillon and beer in a large sauce pan and then add the cabbage. Cook until done to your own taste if pressure cooker is not available. Slice the corned beef and serve with cabbage and mustard sauce.