Red Cabbage and Onions

• 1 teaspoon olive oil
• 1 1/2 lb red cabbage, cored, cut into 2-inch pieces, and layers separated
• 1/2 lb red onions, cut into 1-inch pieces and layers separated
• 2 teaspoons finely chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes.
2. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.

olive oil, red cabbage, red onions, thyme, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/red-cabbage-and-onions-107421 (may not work)