I love cabbage, especially Savoy cabbage. Grandma Rosa taught me this recipe, and I have been cooking it ever since. It is a dish that can be made in abundance and reheated the next day. Adding vegetables to mashed potatoes is common in the Italian tradition, and it really lightens the potatoes up. The vegetable can vary - green beans in the spring, Swiss chard as it becomes available. I also give you a quick course on all the different vinegar varieties and the best way to use them. Buon Appeti