Braised Red Cabbage

2 tablespoons olive oil
1 small head red cabbage, cored and thinly sliced
salt to taste
1/4 cup red wine vinegar
1 tablespoon cornstarch
3 tablespoons white sugar
salt to taste
Heat oil in a large skillet over medium heat; cook cabbage in the hot oil until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, cornstarch, and red wine vinegar. Stir to combine. Mix in sugar.
Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn’t quite tender, add a splash of water and continue cooking a few more minutes.