One 3-pound head of red cabbage—cored and sliced 1/4 inch thick
2 tablespoons fresh lemon juice
Pinch of crushed red pepper
Salt and freshly ground pepper
In a medium enameled cast-iron casserole, heat the olive oil. Add the red cabbage and cook over moderately high heat, stirring, until sizzling, about 3 minutes. Cover tightly and cook over moderate heat, stirring occasionally, until just tender, about 6 minutes. Stir in the lemon juice and crushed red pepper. Season with salt and pepper and serve.
The braised cabbage can be made up to 4 hours ahead. Reheat gently.