Clean and chop one head of cabbage and place in stock pot with vegetable stock.

After cabbage has cooked and about 15 minutes prior to serving, add the can of corned beef, crumbling as you add to the pot.

Taste broth–add salt and pepper as needed. Add a couple pats of butter and stir to melt prior to serving.

Variations – add 2 tsp of Caraway seed, chopped parsley.