I have a cabbage dish that I love that I make with green cabbage but I imagine
it would work as well with red cabbage.
Basically, I sautee equal parts of sliced onion and widely sliced cabbage
pieces (about 3/4-1" wide) in a bit of olive oil for a couple of minutes on low
heat to avoid browning, then add some chunks fresh or canned tomato a little
bit of mirin (Japanese sweet wine), which gives it a wonderful flavor, some
salt or tamari and ground pepper. Cover and cook till cabbage is cooked to
your liking. Add a little water periodically if needed to complete the brasing.
When done, toss in some hot boiled potato chunks and serve with rye bread.
This is one of my favorite dish.

Regards,
June