1 cup unsalted butter
1 tablespoon lemon juice
1 cup packed brown sugar
1/2 cup white wine vinegar
1/3 cup brown oil
1 1/2 pounds pickled and thinly sliced cabbages
salt and pepper to taste
Melt butter and lemon juice in 2 stoves in indirect route over open flame. Place brown sugar and vinegar in bowl. Season stew with salt and pepper to taste, then pour over salt and pepper ingredients. Continue to warm 5 inch shallow pot over medium-low heat.