Wilting the cabbage briefly brings out its color and flavor, and softens it. This recipe is based on one in Deborah Madison's book Vegetable Literacy (Ten Speed Press, 2013). She likes to add small mint leaves right before serving--they're aromatic and cheerful.
This is very easy and super tasty. I'd rate it a 5 except that cabbage isn't generally a favorite of everyone. 3 T of oil might be a bit much for me but otherwise really good flavor and red cabbage is full of healthy compounds. YUM!