Sautéed red cabbage

I love cabbage in any color, shape and form! Sautéeing the cabbage brings out its sweetness further enhanced by the balsamic vinegar. You can serve sautéed cabbage as a side, accompanying potatoes and a grilled dish or, my childhood favorite, with noodles. Homemade noodles are obviously the best but, when pressed for time, fettucine or spaghetti will do the job. Simply add the boiled pasta to the pan of cooked cabbage, toss gently and serve.

Ingredients (serves 4-6)
- 1 medium size red cabbage, shredded
- 2 Tablespoons balsamic vinegar
- 3 Tablespoons sunflower oil (or other neutral-tasting oil)
- sea salt and pepper, to taste
- a few sprigs of thyme, to garnish (optional)

Heat the oil in a heavy-bottom pan, add the cabbage, season with salt and pepper, and sauté until softened. If the cabbage is dry (it does not release any juice), you can add a tablespoon or two of water while cooking. When cabbage is tender, add the balsamic and cook for another minute. Remove from the heat, adjust the seasonings to your preference and serve garnished with the thyme. Enjoy! 

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