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.