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This is a slimmed down version of a healthy Pennsylvania Dutch recipe for sautéed cabbage.  It's best served hot as a side dish, and will keep for about a week in the fridge.

Sautéed Cabbage & Apples

2 slices bacon
olive oil
1 medium onion, diced
1/2 medium cabbage, red or green
2 Granny Smith or firm Delicious apples
1/4 C. raisins (optional)
vinegar
sugar
salt
black pepper

Sauté bacon in a bit of olive oil until crisp.  Remove and drain.  Discard fat and oil.  Place 2 Tbsp. olive oil in pan and heat.  Add onion.  Finely shred or dice cabbage (discarding core) and add to onion. 

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Continue to sauté over medium-high heat.  Core and dice apples (peeled or not, optional -  we don't) and add with crumbled bacon and raisins.  When wilted but not browned, add a scant 1/4 cup vinegar and 3 Tbsp. sugar.  Cover and steam on low heat just until cabbage is tender.  Taste, adjust vinegar and sugar, and add salt and black pepper to taste. 

This is great served as a side dish to meats or poultry.