Sautéed Red Cabbage

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

Ingredient :

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