Sauteed Red Cabbage

I don't often go crazy on just a side dish, but since we had some Koren Spare Ribs (pre-marinaded from the store which isn't often, but these are good and I haven't figured it out yet) and had half a head of red (purple) cabbage left in our bi-weekly veggie box from Ricky and Lucy's, I decided to try something new.

Ingredients:
1/2 head of red cabbage
2-3 green onions 
2 tbsp of butter
1/2 - 1 tsp Rice wine vinegar
1/2 tsp of kosher salt
1/2 - 1 tsp sugar


Directions:
1.Core and chop the red cabbage and chop the green onions (just the white part)
2. In a pan put the butter on medium high to get it the butter started melting. Then add the cabbage and onion to toss it to coat it all in butter.
3. Add in the rice wine vinegar (about half to start with) mix around, then toss in the salt and toss around, and add in about half the sugar.
4. TASTE IT! If you think its a little bitter, add a little more sugar, if you think its too sweet add more rice wine vinegar. Go with your gut and what you like. I liked it being a little crunchy still, but that's up to you!

**The above measurement of rice wine vinegar, sugar and salt are approximate, I didn't measure it precisely so its an estimate. Just add a little bit, taste and adjust. That's how I cook for the most part (unless its baking).

Cooking isn't a since, Baking is. It's about how the food tastes and how you feel about it. Go with your gut and keep trying new things!