On Sep 29, 6:23*pm, hahabogus > wrote:

> Around these parts red cabbage is panfried in a little butter, a little sugar and a little red wine.

Fry/sautee/slow-cook on top of the stove is sounding better and
better, altho a nice cheesy gratin keeps me from making a decision.
With two heads, we may be having both.

thank you
maxine in ri