1 large red cabbage, quartered, and cut crosswise in thin strips
1 small onion, thinly sliced
2 tart apples, peeled, cored, and sliced
¼ cup apple cider
¼ cup balsamic vinegar
Sea salt to taste
2 tablespoons vegetable oil
In a large pot sweat the onions with the oil and a pinch of salt over medium-low heat until translucent. Increase the heat to medium and add the apples and cabbage and cook for 5 minutes. Add the vinegar, cider and a large pinch of salt, and cover the pot. Cook on low heat for about an hour, stirring occasionally, until the cabbage is tender. Adjust the seasoning with salt and more vinegar if needed. Serve with roasted meat or fish.