• Heat olive oil in Dutch oven set over medium-high heat; cook onion, covered, for 5 minutes or until beginning to soften.
• Stir in cabbage, wine, vinegar, sugar and salt. Bring to boil; reduce heat to medium-low.
• Cook, stirring occasionally, for 8 to 10 minutes or until cabbage is tender-crisp and most of the liquid has evaporated.

Recipe provided by Chef Sharon Sanders