Cider-braised cabbage with apples and pecans

2 tablespoons vegetable oil;

2 tablespoons butter;

1 large onion, halved lengthwise and thinly sliced;

1⁄2 cup apple cider (regular or hard cider);

1 medium red cabbage, quartered, cored, and shredded (about 12 cups);

2 large, crisp apples, peeled, cored, and thinly sliced;

1 tablespoon sugar;

2 teaspoons kosher salt, or to taste;

1 teaspoon ground black pepper, or to taste;

2 tablespoons sherry vinegar;

1⁄2 cup pecan halves.

Stir in the cabbage, apples, sugar, salt, and pepper. Cover the pan and cook, stirring occasionally, until the cabbage is barely tender, 15 to 20 minutes.
Uncover, stir in the vinegar and cook, stirring, until the liquid cooks away.
Season with more salt and pepper, if needed. Top with the pecans and serve warm.
What else works? You can use a ripe, firm pear in place of the apple. You can also cook a thinly sliced fennel bulb along with the onion.