Sweet & Sour Red Cabbage

• 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

1. Heat a large saute pan over medium heat, and add the oil and onion.
2. Saute for 2 to 3 minutes, until softened and fragrant.
3. Add the cabbage, sugar, and salt, and toss and cook for 2 minutes.
4. Add the vinegars, toss again, and lower the heat.
5. Cover and cook, stirring occasionally, for about 20 minutesadding a little water as needed to keep it moist but not brothyuntil tender.
6. The cabbage will go from its raw purple to lavender to bright violet as it softens.

expellerpressed, red onion, head of red cabbage, turbinado sugar, kosher salt, cider vinegar, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/sweet-sour-red-cabbage-377694 (may not work)