You may be wondering about the name of this recipe. When I was growing up, I looked forward to
visiting relatives. One reason for that was the delicious food the hosts prepared. Heading into the
home of my Godmother, Aunt Esther, and her husband, Uncle Ray, my nose was overwhelmed by
the aroma of the dinner soon to be served. I may have sensed the breaded pork chops with potatoes
and gravy and the wonderful cabbage that accompanied the meal. I never asked for the cabbage
recipe - my other aunts and my mom cooked it too, so it was probably passed down through Mom's
mother, Grandma Stella - but I think the recipe here is something very close to it. If it's a bit too
sour for you, add some honey, maple syrup or brown sugar. Avoid refined white sugar, if you can.

Aunt Esther's cabbage xxxxx serves 6
1 small onion, chopped 1 head cabbage, shredded
1 Tbsp olive oil fresh ground pepper
2 Tbsp white vinegar
Saute the onion in the oil until soft. Add vinegar and cook over low heat for 5
minutes. Add cabbage and bring
to a boil. Lower heat and cook until the
cabbage is tender,
about 7 minutes. Season with fresh ground pepper. Serve.