3 Tbs. extra-virgin olive oil
1 yellow onion, thinly sliced
Sea salt and freshly ground pepper, to taste
1 Tbs. honey
1 tart green apple such as Granny Smith, halved, cored and thinly sliced
1/4 cup balsamic vinegar
1 cup water
1 red cabbage, about 2 lb., cored and cut into thin shreds
1 orange
3 medium garlic cloves chopped
In a large fry pan over medium heat, warm the oil. When the oil is hot, add the onion, garlic and a pinch of salt and sauté until the onion is soft and translucent, 5 to 7 minutes. Add the honey and cook for 1 minute more.
Add the apple slices and vinegar, raise the heat to medium-high and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a boil, then add the water. Season with a generous pinch each of salt and pepper and return to a boil. Reduce the heat to medium-low and simmer until the liquid begins to reduce, about 10 minutes.
Add the cabbage and, using tongs, toss well to coat with the liquid in the pan. Cover the pan and cook the cabbage, stirring occasionally, until it begins to wilt, 25 to 30 minutes. Uncover and cook until the cabbage is tender and most of the liquid has evaporated, 25 to 30 minutes more.