I have come to admit to myself, rather late in life, that I am not especially fond of cooked red cabbage. Perhaps my problem is the assertiveness of the acid content, which is essential to preserve its colour. I like it raw, though.
Quarter red cabbage, shredded (this may be a job best done by a mandolin) and washed
2tbsp balsamic vinegar
5tbsp extra virgin olive oil
3tbsp raisins, soaked in hot water for 20 minutes
3tbsp pine kernels, toasted in a saucepan over a very gentle heat
Grind salt to taste into the vinegar in a salad bowl, stir to dissolve, and whisk in the oil. Throw in the cabbage, raisins, and pine nuts, grind over pepper to taste, and toss.