Skillet Braised Red Cabbage

In a large non-reactive skillet over medium-high heat, sauté shredded cabbage in vegetable oil for about 5 minutes, stirring frequently until it wilts a bit. Add remaining ingredients and continue to sauté, stirring frequently, until cabbage softens and color turns vibrant. Serve warm or cold.

Notes:
• If serving cold, you may need to add more seasoning as cold temperature have a tendency to dull flavors.
• Stainless steel, tin-lined copper, and ceramic are examples of non-reactive cookware. Copper, aluminum, and unlined cast iron should be avoided for this recipe.

Recipe adapted from Rachael Ray.