Tuesday: Red cabbage with apple

This was a side to go with the leftover risotto.

Saute some sliced red cabbage with a pinch of salt in olive oil. When the cabbage is a couple of minutes from being done (crisp-tender) add very thinly sliced apple rings (I cored the apple and sliced it with the ceramic slicer). Just before serving add a splash of balsamico and a bit of white pepper.