Pennsylvania Dutch Hot Slaw for Sausages

Pennsylvania Dutch Hot Slaw for Sausages

Ingredients:
butter, without salt
cabbage, raw
salt, table
sugars, granulated
spices, pepper, black
vinegar, cider
cream, sour, cultured

Directions:
Melt butter in a large frying pan.
Add cabbage and stir until well coated with fat.
Cook 5-8 minutes over low heat, stirring often.
The cabbage should be softened, but not fried.
Place in a warm bowl.
Add remaining ingredients and toss together until thoroughly blended.