After yesterday's gourmet event at our son's I'm going to tone down the menu for today.

I am going to make fried cabbage with smoked sausage. The cabbage is local and came from my "new" butcher along with the smoked sausage. I will start the preparation with salt pork from my "old" butcher.

When nearly done I add a mustard vinaigrette with an olive oil base (if needed), plus:
red wine vinegar
whole grain mustard
garlic powder
salt
fresh ground pepper---the more the better!

Sometimes I add noodles, but after yesterday there is no need to pile on more carbs