And it was good, very good.

Peel and slice one large onion (brown, white, Vidalia, suit yourself,
but not red).
Remove outer leaves and core of half a medium size cabbage, then shred
as finely as you can.
Splash two or three (or four) tablespoons good olive oil in a large
heavy saucepan and heat over medium heat. Soften the onion for a few
minutes, then add the cabbage, give it a stir, clap on the lid and let
it mind its own business while you .....

Peel, quarter and core a tart apple (Granny Smith for preference),
then chop.
Trim half a dozen chat potatoes (very small new potatoes, about the
size of a golf ball).
(OK, you can cheat here and just wash and trim ordinary potatoes and
cut into roughly golf-ball size pieces). Toss the apple and potatoes
into the pan, add 1/2 cup wine vinegar (supposed to be white but I use
whatever is in the cupboard), 1 tbsp sugar, and a good grinding of
black pepper, a pinch or two of salt. Give it all a stir-up, and turn
heat down VERY low (use a diffuser if you need to) and let it simmer
for about half an hour or so.

Meanwhile, choose a nice sausage (or one per intendended partaker). I
like a really good knockwurst, but any good sausage will do. Remove
the casing if it is a knackwurst, otherwise prick all over and place
on top of the cabbage/potato mixture, put the lid back on, and leave
to simmer until done (around 15 minutes is enough).

Serve with a good dollop of mustard of choice (Dijon is good).

I love this. It always makes me feel virtuous and good and I sleep
soundly. Or maybe that is due to the bottle of decent white wine I
consume with it.

Cheers,
Ron

"ronburnett" > wrote

<snip recipe details>

> Meanwhile, choose a nice sausage (or one per intendended partaker). I
> like a really good knockwurst, but any good sausage will do. Remove
> the casing if it is a knackwurst, otherwise prick all over and place
> on top of the cabbage/potato mixture, put the lid back on, and leave
> to simmer until done (around 15 minutes is enough).
>
> Serve with a good dollop of mustard of choice (Dijon is good).
>
> I love this. It always makes me feel virtuous and good and I sleep
> soundly. Or maybe that is due to the bottle of decent white wine I
> consume with it.

Sounds like comfort food to me. I'd like that. I'd like the
wine, too.

nancy