Ingredients
2 whole cloves garlic, peeled
1 sprig fresh rosemary
3 fresh bay leaves
1 teaspoon whole black peppercorns
2 small red onions, cut in 1/8-inch rings
1 pound (about 1/2 head) shredded cabbage
1/2 cup red-wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
Olive-oil cooking spray
Preparation
Place a large nonstick skillet coated with olive-oil cooking spray over medium heat.
Add the garlic, rosemary, bay leaves, and peppercorns; saute until garlic is slightly translucent and fragrant, about 8 minutes. Add onions and cabbage; saute until slightly wilted but not browned, 1-2 minutes. Add red-wine vinegar, sugar, and salt; toss to coat.
Remove from heat, and let stand 30 minutes, stirring occasionally.
