2 Tbs olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 small head red cabbage, cored and thinly sliced
salt and pepper to taste
3/4 cup chicken broth or vegetable broth or water
1/4 cup fresh parsley, minced
2 Tbs balsamic vinegar
Heat the olive oil in a large skillet over medium heat. Add the onion and cook about 8-10 minutes, until golden and soft. Add the garlic and cook another minute, then stir in the cabbage and season with salt and pepper to taste. Cover and cook, stirring periodically, about 5 minutes.
Add the broth, stir, cover, and cook until the cabbage is tender, another 10 minutes or so. Uncover and cook until the liquid evaporates. Stir in the parsley and balsamic vinegar. Taste and add more salt or pepper if needed.