A side dish with sass: this vibrant, tangy cabbage is quick to make, easy to love, and way more exciting than the mashed potatoes you were this close to serving again. Who knew humble veggies could have so much personality?
2 tablespoons extra virgin olive oil (EVOO)
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar (eyeball it)
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper
Heat a skillet over medium-high heat. Add EVOO and onion and sauté for two minutes. Add cabbage and turn in pan, sautéing it until it wilts, about 3-5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes longer or until ready to serve, stirring occasionally.
