Start with a small head of red cabbage.
Remove the first couple outer layers of cabbage, wash and cut out the hard stem.
Slice in half and then in quarters.
Slice thin strips of cabbage and place into a large bowl.
Place the cabbage (16oz) , scallions, pine nuts, carrots, oranges, and cranberries into a large zip-lock bag (or bowl).
In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved orange juice, oil, bouillon cube, and garlic powder.
Close and shake until thoroughly mixed.
I like to use Mason jars (Eco-friendly and they look pretty cute, too).
Pour over the salad.
Refrigerate to let the flavors mix for at least 1 hour.
Can prepare early in the day.