A healthy vegetable with lots of color. This goes well with pork tenderloin, baked chicken or just a jazzed up slaw.
½ of a red cabbage sliced thinly about 5 cups, rinsed and drained
2 tablespoons of olive oil
1 cup of rice wine vinegar
Sprinkle of kosher salt and freshly ground pepper
Heat olive over medium high heat in a large deep skillet and add cabbage. Sauté until tender. Add rice wine vinegar and let simmer for 15 minutes on low heat. Sprinkle with a little kosher salt and freshly ground pepper. Serve once all liquid has reduced.