Name: Cabbage and Fennel Sauté
Total time: 30 minutes
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil; 1 small onion, thinly sliced; 1 small fennel bulb, cored, thinly sliced; 1/2 head red cabbage (about 1 lb.), thinly sliced; Kosher salt, freshly ground pepper; 2 tablespoons (or more) red wine vinegar; 1 teaspoon honey

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If you don’t have fennel, simply omit it and double the onion.

Recipe notes