Red Cabbage, Cavolo Rosso

1 red cabbage (about 2 pounds), cored and cut into ¼” slices
1 large sweet apple, cored and cut into thin wedges
2 small red onions, thinly sliced (1 ½ cups)
2 tablespoons olive oil 3 cloves garlic, minced
½ cup hearty red wine
1 1/4 teaspoons salt

In a large sauté pan over medium heat, cook the red onions in the olive oil with a pinch of salt until golden and slightly softened, 7 to 10 minutes. Add the garlic, then the cabbage and apple, stirring well to combine. Cook uncovered about 5 minutes, until the cabbage and apple begin to caramelize. Add the red wine and salt, bring the gentle simmer, and cover the pan. Slowly cook for about 45 minutes, stirring from time to time. The cabbage and the apples are done when they are tender through, but still holding their form.