1 tablespoon white sugar
1 tablespoon distilled white vinegar
1 tablespoon Worcestershire sauce
1 cup Cheddar cheese, diced
Stir 1 tablespoon white sugar into 1 tablespoon vinegar. Bring to a boil, stirring.
Gently whisk in 1 tablespoon Worcestershire sauce. Heat over medium heat. Pour over cabbage. Reduce heat to medium and simmer 15 minutes. Corn stuffing should be room temperature.
Crumble cooked cabbage into a large bowl. Mix salt and brown sugar; gently fold into salad dressing. Cover and refrigerate. to serve.