I got a "this is good" out of Jim on a vegetable!  I like cabbage.  When Jim worked and was out of town, my dinner was sometimes stir-fry cabbage.  We both like bratwurst, but don’t have it that often.   This comes from weeknight cooking in Fine Cooking magazine.  

Ingredients:

3 T EVOO

1 medium yellow onion, thinly sliced

Kosher salt

1 small head of red cabbage, thinly sliced (6 C)

1 large Granny Smith apple, peeled and chopped (I dod not like Granny Smith apples, like wine, don’t cook with what you won’t eat or drink!  I used a red apple and I did not peel it.)

4T unsalted butter

1/4 C lager-style beer

1/4 C currant jelly

1/4 C red wine vinegar

1/8 t ground cloves

Freshly ground black pepper

4 bratwurst

Mustard for serving.  

Directions:

1. Heat 2T of the oil in a large skillet over medium heat.  Add the onion and a pinch of salt and cook, stirring occasionally, until softened, about 3 minutes.  
2. Add cabbage and apple, and cook, tossing occasionally, until softened, about 5 minutes.  
3. Stir in the butter, beer, jelly, vinegar, cloves, and 1 t salt, and a couple of grinds of pepper.  
4. Cover and cook until the cabbage is tender, about 10 minutes.  
5. Meanwhile, heat the remaining 1T oil in a medium skillet over medium heat.  Add the sausages and cook, turning occasionally, until browned and heated through, 6-8 minutes.  
6. Serve the cabbage with the sausages and some mustard on the side, if you like.  

I though a bite of sausage tasted better with a bite of cabbage rather than just with mustard.  

Turkeys were on our roof yesterday.  Sounded like a herd of elephants.