So I made a sausage meat pie with apple and cheese sauce (which is to say, I made white sauce and then I melted cheese in it). It came out great. It was sausage, apple, cheese, all baked up, tasted fine. Nothing unexpected, in other words. The only problem was, there was some cheese sauce left over and some apple bits and a cast-iron pot full of sausage grease. So I said, Well… there’s some cabbage in the fridge from last week. It’s on the verge of getting elderly: better throw in the pot and let it cook up while the pie bakes. So I threw in the cabbage and apple, cooked it at medium until the stuff started to soften up a bit, threw in the cheese sauce and let it cook at low until the meat pie was done.
The meat pie, my wife and I each had a slice. The cabbage, we scraped the pot clean to get at it all. Moral of the story? …Cook cabbage in pork grease. Which is probably a very obvious vital life lesson, but it never hurts to make sure that everybody else is on the same page, as it were.