Instructions: Heat the olive oil in a large nonstick frying pan. Add the onions and cook over medium-low heat for 20-25 minutes, or until deep golden brown, stirring often. The secret here is to cook the onions slowly to caramelize the sugars.

Add 2 tablespoons balsamic vinegar and bring to a boil. Stir in the cabbage, 1 tablespoon brown sugar, a little salt, and lots of pepper. (If theres too much cabbage for the pan, start with half the cabbage. When it cooks down, add the remainder.) Cook the cabbage over medium-low heat, stirring occasionally, for 30 to 40 minutes, or until cooked through but not soft. It should have a little crunch.

Just before serving, correct the seasoning, addine vinegar, sugar, salt, or pepper to taste. The cabbage should be a little sweet, a llittle sour, and very peppery.

Description:
"Most of the sweetness comes from the balsamic vinegar and Vidalia onions, so you dont need very much sugar."

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