1 lg. cabbage, green
2 onions
4 Italian pork sausages
1 oz. butter
1/3 c. wine vinegar

Remove the outer leaves of the cabbage, shred coarsely and wash it thoroughly. Heat the butter and saute the onions in a large saucepan. Drain the cabbage and add it to the onions. Stir it so that the leaves are coated with the butter. Cook over a moderate heat and pour in the vinegar. Prick the sausages with a fork and place on top of the cabbage. Simmer and cover the pan for 1 hour. Serve with crusty rye or French bread.