- 1 teaspoon olive oil
- 1 1/2 lb red cabbage, cored, cut into 2-inch pieces, and layers separated
- 1/2 lb red onions, cut into 1-inch pieces and layers separated
- 2 teaspoons finely chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.