I took a morning taste, which should generally be pretty good, but ugh. It tasted dry which is bad. I doubled the amount of cabbage I generally use, I definitely doubled the amount of oil and pepper, I thought I added enough vinegar and I certainly under-salted it. I hit it with probably two ounces of extra red wine and apple cider vinegar mix which should sour it to seem normal by dinner, I'll add the remaining salt probably when serving.
I don't measure and I go by eye, so my doubling the cabbage definitely messed up my eye for the right amount of things to add.
You've never put a little balsamic vinegar on your brussels? I feel sad for you son because I got 99 problems but bland brussels sprouts ain't one