When in doubt, add wine.

Heat a skillet (that has a tight-fitting lid) over medium heat, and add 3 tablespoons butter and 2 tablespoons olive oil. Cut an onion in half, pole to pole. Slice each half thin, into crescents. Add the onion to the hot butter/olive oil and sprinkle with a little salt. Half a head of cabbage, and shred one of the halves. (Save the other half for a small batch of cole slaw.). When the onion is transparent and limp, add the cabbage. And a little salt and pepper. When the cabbage is limp and shiny, add half a bottle of your favorite week-night red wine. Turn up the heat and bring the mixture to a boil. Add five Italian sausages (or whatever sausage you have/crave/need to eat before too much longer). Turn the heat down to low, and put the lid on. After 15 minutes, turn the sausages over. After 15 more minutes, it’s done enough for me. The cabbage is still a bit crunchy, but it’s a nice fall dinner.

 

 

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