1 large purple onion, sliced and separated into rings
¼ cup butter, melted
½ tsp salt
½ tsp pepper
2 lbs red cabbage, cored and coarsely shredded
¼ cup red wine vinegar
3 Tbl sugar
Sauté the onion in the butter in a large skillet until tender. Sprinkle with salt and pepper. Cook the onion 15 minutes more until caramelized, stirring often. Toss shredded cabbage with vinegar and sugar. Gradually add to the onion in the skillet, stirring well. Cover and cook over medium heat 25 minutes or until cabbage is tender. Serve warm.