Ingredients

　　1 tablespoon expeller-pressed vegetable oil

　　1 small red onion, cut in half and thinly sliced lengthwise

　　1 small head of red cabbage, cored and sliced (5 to 6 cups)

　　1 tablespoon turbinado sugar

　　1 1/4 teaspoons kosher salt

　　1/2 cup cider vinegar

　　1/4 cup red wine vinegar

　　Heat a large sauté pan over medium heat, and add the oil and onion. Sauté for 2 to 3 minutes, until softened and fragrant. Add the cabbage, sugar, and salt, and toss and cook for 2 minutes. Add the vinegars, toss again, and lower the heat. Cover and cook, stirring occasionally, for about 20 minutes—adding a little water as needed to keep it moist but not brothy—until tender. The cabbage will go from its raw purple to lavender to bright violet as it softens.

　　Cooking in the Moment