2 tablespoons butter
1 tablespoon cornstarch
1/2 teaspoon salt
1 cup canned whole cranberries, drained
1 cup sliced carrots
1 cup chopped celery
1/2 cup chopped onion
3/4 pound pumpkin
2 cups cabbage, torn
1 cup water
In a medium saucepan, melt the butter or margarine, stirring constantly. Pour into a large pot and add cranberries, carrots, celery and onions; simmer for 10 minutes.
Stir in pumpkin, then bring to a boil. Reduce heat to low; add water. Cover, reduce heat to medium, and simmer for 1 hour. Season with salt and pepper.
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