Nothing revolutionary here, just a reliably delicious traditional side dish that you can serve hot or cold. In fact, my husband Ted's first reaction after taste testing was, "This would be great on a hot dog!" And so you see it, served at room temperature, piled on an organic beef hot dog. Ted was absolutely right; it's a great pairing. I'd love to see this sweet and sour cabbage on the holiday table, slightly warm and oh-so-holiday-red. The stunning color and tangy flavor, which comes from a mix of vinegars, compliment a range of menus, from Christmas goose to roast chicken to fish tacos. The recipe calls for pomegranate vinegar, which I buy at Trader Joe's (or online); if you can't find this, substitute a tablespoon of balsamic vinegar plus a teaspoon of red wine vinegar, or swap in pomegranate juice. Top a rice bowl with red cabbage and some chunks of cheese, for a quick vegetarian lunch. With five minutes of prep, you can set cabbage in the slow cooker to do its thing all day, while you are at work or running errands. Make it a few days ahead, and let it get happy in the refrigerator for up to a week.