Red cabbage, sliced thin, 0.5 heads, approximately 16 oz/450 g.
Vegetable oil, 3 oz/100 ml.
White vinegar, 3 oz./100 ml.
Red wine, 1 oz./100 ml.
Kosher salt, 1.5 Tablespoons.
Sugar, 3 Tablespoons.

Preheat a 12″/25 cm skillet to 200 F/94 C. Add the oil to the pan and then the cabbage, white vinegar, red wine, salt and sugar. Stir to coat, cover loosely and simmer until fully softened–approximately 1 hour.