2 lb. cabbage
1 bouillon cubed dissolved in 1 1/2 cups boiling water
12 oz. can corned beef, cut in 8 slices
Mustard sauce

MUSTARD SAUCE:

Melt 2 tablespoons butter and blend in 2 tablespoons flour. Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper and 1 teaspoon sugar. Gradually add 1 1/2 cups milk and cook, stirring until thickened. Add 2 teaspoons vinegar and 1 teaspoon salad mustard.