Heat 1 tablespoon of olive oil in a large skillet. Add 1 head thinly sliced red cabbage in batches, season with salt, pepper & garlic powder to taste and stir until wilted. Add a pinch of sugar and a splash each of red wine vinegar (I used more than a splash, cause I love vinegar) and chicken broth. Partially cover and simmer over medium-low heat, stirring occasionally, until the cabbage is soft, about 30 minutes
I was trying to re-create the fabulous braised cabbage from The Oar House (one of my favorite restaurants) and didn't have much luck. They did turn out mighty taste~y, just not as good as The Oar house ones!