Saute cabbage in oil for 2 minutes over medium-high heat. Add water and bouillon cube. Continue cooking over medium heat for 8 minutes. Serve hot.
Per serving: 54 cal; 1 g prot; 2 g carb; 5 g fat (80% of total calories); 75 mg calcium; 1 mg iron; 386 mg sod; 3 g fiber
Note: Sauteeing in vegetable stock or white grape juice will significantly reduce fat.