Ingredients: 

• 3 tablespoons olive oil
• 3/4 cup thinly sliced red onion
• 1 bay leaf
• 1 large fresh sage sprig
• 1/4 teaspoon dried crushed red pepper
• 6 cups thinly sliced red cabbage (about 1/2 of large head)
• Splash or two of sherry wine vinegar
• 1 tablespoon toasted caraway seeds

Preparation: 

Heat olive oil in heavy large saucepan over medium-high heat. Add sliced red onion and sauté 2 minutes. Stir in bay leaf, sage and dried crushed red pepper. Add sliced red cabbage and vinegar and cook until wilted and tender, stirring often, about 10 minutes. Add more vinegar to taste and sprinkle with toasted caraway seeds. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.