Sweet and Sour Red Cabbage

In a pot of water with 1 tablespoon salt, boil shredded cabbage until just tender.

Cook it quickly, perhaps 10 minutes at most, to retain its Vitamin C.

Drain; stir in chopped onion that has been glaceed in a nonstick frypan.

Add salt, pepper, sugar and vinegar; stir at least two minutes until the vinegar permeates the cabbage, which will become limp.

Serve hot with Best Herbed Pork Roast.