Remove the outer leaves of the cabbage.

Cut the cabbage into quarters and remove the core.

Slice the cabbage into thin strips or shred it using a mandolin or a grater.

Heat 1 tablespoon of olive oil in a large pan over medium heat.

Add thinly sliced onion and sauté until soft and translucent (about 5 minutes).

Add the shredded red cabbage to the pan and stir.

Peel, core, and slice an apple into thin slices and add it to the pan. The apple will give a natural sweetness to balance the tanginess.

Season with salt, pepper, and your choice of herbs like thyme or bay leaves.

Add 2 tablespoons of apple cider vinegar (or balsamic vinegar for a richer flavor) and stir to combine.

You can also add a splash of water or stock to help cook the cabbage down.

Lower the heat, cover the pan, and let the cabbage cook for 30-45 minutes, stirring occasionally. The cabbage should soften and develop a sweet and tangy flavor.

Once it reaches your desired tenderness, remove it from the heat.

Serve the braised red cabbage as a side dish with meats like roasted chicken or pork, or pair it with mashed potatoes for a vegetarian option.