1 quart frozen and chilled beef bouillon
1 teaspoon ground red pepper
1/2 teaspoon salt
water to cover
1 medium head cabbage, chopped
corn oil to cover
4 potatoes, diced
Preheat oven to 350 degrees F. Rub the baking potatoes thoroughly with butter.
In a large pot over high heat, combine the bouillon, ground red pepper, salt and water to cover. Bring to a boil, then reduce heat and simmer for 60 minutes, stirring occasionally, until potatoes start breaking down and the potatoes look mushy.