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I've made this twice (red cabbage and then green cabbage). Both times chicken bouillon cubes were used to create "stock". Either way is great. Enjoyed this with warm cornbread. Next time I'll double it.

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SonnyHavens February 22, 2015

I made this a couple of weeks ago and forgot to review. This is an easy and outstanding recipe. The flavors are perfect. I used red cabbage and chicken broth rather than vegetable, and wouldn't change a thing. Thank you for posting.

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LolaG April 26, 2013
Cabbage and White Bean Soup