Steamed Sweet & Sour Cabbage

In a saute pan over medium heat, bring cabbage, sugar, salt, pepper, butter, and vinegar to a boil. Lower heat and cook covered for 3-5 minutes to wilt the cabbage. Check for doneness and if seems like what you like for crunchiness pull it out and plate it or put it into a bowl while you do the rest, it won't take much longer to finish this dish off. Keep cover off and add red onion, reduce to a thick consistance and pour over plated cabbage wedges. Variations: There are a jillion of them ( yes that is a technical cooking term, look it up if you don't believe me. NOT) Onions - use green or something instead of red - red onions in this dish are just for color, well ok a bit of flavor too. Speaking of flavor if you like garlic, try a bit. Oriental - Leave out the butter and use a nice rice vinegar Cabbage - don't just use green; use red, savoy or nappa - experiement what are you going to lose a buck worth of cabbage? Well ok maybe 2 or so bucks if you jump into the expensive cabbages without trying this out on the cheap first. German - Add green apples, more onion, bay leaf - WAIT that is starting to turn this into another cabbage recipe called Rotkohl (red cabbage). We will save that until later. Flavor variations - Try with Caraway seeds, or dill weed, ginger, or soy sauce. Get creative! Nutrition: Cabbage is thought to prevent certain types of cancer - so it is good to eat often. Raw cabbage is rich in vitamin C, and a good amount of vitamin B1. But wait there is more... it is a good source of minerals. For those that are watching calories... it is about 20 per cup. If a book on steamed cabbage would sell - hey I would write one, but somehow it doesn't seem to have that big of an audience. If you disagree - let me know :)