2 cubes chicken bouillon

4 cups boiling water

2 small carrots

1 leek

1 stalk celery

1 small turnip

1 tablespoon margarine or oil

3 outside cabbage leaves, shredded

1/2 medium size onion, thinly sliced

1/8 teaspoon salt

few twists of Gefen Pepper

1/8 teaspoon sugar

chopped fresh parsley