1 small Red Cabbage
1 red onion, finely sliced
salt and pepper
Cook the onions:
Place a little olive oil and a small knob of butter into a pan over a low heat, when the butter has melted, toss in the finely sliced onions and allow them to slowly soften and just start to colour.
Prepare the Cabbage:
Remove the outer leaves and discard. Cut the cabbage in half, remove the core and then slice as finely as possible. Wash the sliced cabbage and drain very well.
Add some more butter to the onions and toss in the cabbage - stirring constantly to ensure it's mixed well. This will only take a few minutes to cook, you just want the cabbage to wilt but not loose all its crunch.
When it's almost ready, drizzle over with Aged Balsamic, taste and season with freshly ground sea salt and white pepper.
Continue cooking until the cabbage has a glossy sheen. Remove from the heat and serve at once.