Apple cabbage sautee' 1 lb sausage (we used turkey the first time, pork the second) 1/2 large red onion, sliced fine 2 c. red cabbage, chopped fine 3 T. apple cider vinegar 2 apples, coarsely chopped 1 c. parsley, chopped Brown the sausage. Add the onion. When the onions are transparent, add the cabbage and cider. When the cabbage is cooked, add the apples. Don't cook too much longer, you want hot apples, not applesauce. Sprinkle with parsley. Serves 4. We don't know how well it re-heats, we've never had leftovers.