I love sour/sweet red cabbage and it definitely is better when it "ages" for a day or two, the flavors blend.
I use sliced apples and sliced onions along with the cabbage/

Yeah,,,,,red cabbage,,,,red onion, bacon, vinegar, brown sugar and time!!...not thyme....perhaps an apple or so as well.
Yummers!

You know, I use leaf lettuce in spring the same way. Just don't have to saute it, I wilt it with the hot vinegar mix and serve it up immediately.

My Mom used to do that with leaf lettuce. Steve in Baltimore County

But now you have me wanting German Potato Salad.

Suzy, my Italian Nona did that with escarole, so she did let it wilt in the hot pan for a second.

this reminds me of what the husband/cook did the other night. Fried out some bacon, sauted onions in the grease and added fresh spinach.

It was supposed to be done when the spinach wilted. Alas! we forgot to turn off the fire. So the spinach cooked on. It was delicious!!! He plans on doing it again very soon.

Romaine is another one very good wilted or lightly sauteed

Would somebody sent me a bowl of red cabbage through e-mail? I love it, my husband don't.

Anneliese, send me your address and I will see what I can do. I canned about 45 pounds of red cabbage last year, resulting in over 20 quarts of good old fashioned sweet and sour cabbage, my Oma's recipe.

Aw, Peppi, you're so nice.

Pkramer, thanks so much for your offer but my vegetarian son promised me some red cabbage when he comes by on Friday. You are so nice.