Braised Red Cabbage with Vinegar

This is an excellent recipe to have in your back pocket--introduced to me by one of my kids, so even better--it uses a ubiquitously available vegetable, very winter friendly as well, affordable, and this comes together in no time. It can be served warm, room temperature, or cold, all equally good. Any vinegar will do, and you can add a little stock if the braising turns to burning. 1/4 cup extra-virgin olive oil 1 cup chopped onion 4 garlic cloves, peeled, crushed 1 1/2-pound red cabbage, cut into ribbons 1/2 teaspoon cumin seeds 3-4 tablespoons red wine vinegar Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes. Add cabbage and cumin seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. . Cover, reduce heat to low, and simmerBOUT 10 minutes. Add vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.