Ingredients

• 1 small head red cabbage (about 1 ½ pounds)
• 1 tablespoon olive oil
• 3 tablespoons red-wine vinegar
• Coarse salt and ground pepper
• 2 tablespoons light-brown sugar

Preparation

1. Halve, core, and thinly slice the red cabbage.
2. Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper.
3. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
4. Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired before serving.