3 c. water
3 beef bouillon cubes or 3 tsp. instant granules
2 tsp. brown sugar
8 oz. green cabbage (cut into 1 inch chunks - 3 c.)
1 tbsp. plus 1 tsp. cider vinegar
1 lg. russet potato (scrubbed and cut into 1/4 inch pieces)
1 c. (14 1/2 oz.) stewed tomatoes
12 oz. leftover pot roast (cut in 1/4 inch cubes - 2 c.)
1 med. Granny Smith apple, diced (1 c.)
Pepper

Put water and bouillon cubes in a 4 quart Dutch oven and bring to a boil over high heat. Stir in brown sugar, then add cabbage, potato and tomatoes. Return to boil and let boil 1 minute. Reduce heat to medium; cover and cook 15 minutes until potato is tender.

Stir in meat and apple. Cover and cook 5 minutes longer or until meat is hot and apple tender. Remove from heat and stir in vinegar. Season to taste with pepper.