4 c. shredded cabbage
4 c. boiling water
4 tsp. instant chicken bouillon
1 tbsp. soy sauce
Dash of ginger
Dash of pepper
2 tsp. sweetener (artificial)

Combine all ingredients in a 3 quart ovenware casserole. Cover. Cook 5 to 7 minutes or until cabbage is tender. Serve hot.

TIP: Cabbage will still be crispy. If you prefer it softer, cook longer. Total cooking time - 5 to 7 minutes. Recipe yields: 4 servings.