A light olive oil dish that pairs the vivid color of red cabbage with the sweet-tart flavor of apple. Apple cider vinegar balances the flavor, which becomes even brighter when the dish is served cold.
Heat the olive oil in a wide pot. Add the finely chopped onion and cook over low heat until softened.
Add the thinly sliced red cabbage and grated apple to the pot. Cook, stirring, for a few minutes.
Add the apple cider vinegar, granulated sugar, and salt. Cover and cook over low heat in its own juices until the cabbage is tender.
Remove the cooked cabbage from the heat and let it cool. The sweet-tart balance is more pronounced when served cold.
Slice the cabbage thinly. Thick pieces take longer to cook and may stay tough. This recipe contains no common allergens.
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