1 med. sized head of cabbage (about 2 1/2 lbs.)
4 tbsp. butter
3 tbsp. brown sugar
1 qt. bouillon or 3 (10 1/2 oz.) cans beef broth
1 qt. water
6 whole allspice
1 1/2 tsp. salt
Small meat balls

Remove outer leaves and cut cabbage into quarters. Cut out core and heavy veins. Chop cabbage into small pieces.

Melt butter in saucepan; add cabbage and sugar. Brown over low flame until golden color, stirring occasionally, allow for about 30 minutes for browning.

Add bouillon, water, allspice and salt. Cover and simmer 1 hour.

Add meat balls; simmer 20 minutes. Serve with cheese and hardtack.

Yield: 8 servings of about 1 cup each.