Matt’s aunt El was asking about a cabbage thing I made to go with our locally made kielbasa the other night. We didn’t have any kraut, so we had to improvise. So I sauted some red and green cabbage with onion – one onion or so to a half a head of cabbage – in a little butter and some olive oil on medium heat. I let the onions sweeten up, added a little salt and pepper to taste, and right at the end I added some apple cider vinegar, just a splash to deepen the flavor. It was pretty good, but I can’t even give quantities because I don’t really know them. It was excellent with the sausage and potatoes, and a great winter meal.