Recipe information
Yield
serves 4 generously
Ingredients
1 tablespoon expeller-pressed vegetable oil
1 small red onion, cut in half and thinly sliced lengthwise
1 small head of red cabbage, cored and sliced (5 to 6 cups)
1 tablespoon turbinado sugar
1 1/4 teaspoons kosher salt
1/2 cup cider vinegar
1/4 cup red wine vinegar
Preparation
Heat a large sauté pan over medium heat, and add the oil and onion. Sauté for 2 to 3 minutes, until softened and fragrant. Add the cabbage, sugar, and salt, and toss and cook for 2 minutes. Add the vinegars, toss again, and lower the heat. Cover and cook, stirring occasionally, for about 20 minutes—adding a little water as needed to keep it moist but not brothy—until tender. The cabbage will go from its raw purple to lavender to bright violet as it softens.
