1 tbsp. butter
1 tbsp. olive oil
2 med. unpeeled potatoes, partially cooked
6 to 8 oz. andouillie sausage, thinly sliced (see note)
1/2 tsp. dried rosemary
2 c. cabbage, chopped
1/2 c. green onions, white & green parts, chopped
Freshly ground pepper
Salt
2 tsp. balsamic vinegar (see Note)

Heat butter and oil in large non-stick skillet. Slice potatoes 1/4- inch thick, but don't bother to peel. Add potatoes to skillet and saute over medium heat until browned on both sides, about 10 minutes. Add sausage and saute another 5 to 10 minutes, until nicely browned. Add rosemary, cabbage, green onions and plenty of freshly ground pepper. Cover and cook over medium-high heat until cabbage is firm- tender, about 5 minutes. Stir in salt to taste and balsamic vinegar. Serve hot. Makes 2 servings.

NOTE: Andouille sausage is firm, spicy sausage, available in some butcher shops. Chorizo, a Mexican sausage with a fiery flavor, can be substituted, although it will bring a different texture to the dish. Instead of slicing the chorizo, crumble it in. Saute until completely cooked, then drain off all but 2 tablespoons fat before adding rosemary, cabbage, etc. The balsamic vinegar cuts the slightly fatty taste of the dish.