Fried Cabbage In Butter And Balsamic Vinegar With Polish Sausage: side dish or main meal.
1 medium head of cabbage – chopped
½ – 1 stick of butter (not margarine)
2 tbsp. balsamic vinegar
Chop one medium head of cabbage. In a large skillet, melt butter -make sure not to burn or allow it to turn brown. Add cabbage – cabbage will cook down allowing more to be added to skillet. When cabbage becomes soft, add balsamic vinegar and salt and pepper to taste. Stir often until cabbage is tender throughout.
Optional: Add two links of Polish sausage, cut bite size.
Note: The size of the cabbage will determine the amount of butter that is needed. The amount of butter should be enough to keep cabbage from burning in a dry frying. (Don’t be afraid to use too much butter; cabbage will absorb the butter.) The amount of balsamic vinegar used should not overpower the taste of the butter and cabbage.