Warm sweet and sour savoy cabbage

I have to tell you guys...I made the most AMAZING dish tonite and it was totally off the cuff. Some of you may turn your nose up at cabbage but I've recently found savoy cabbage and have been experimenting. I tossed this in a pot tonite and OMG it came out so good, I may make it again tomorrow and have ONLY that for dinner!

1/4 head savoy cabbage, cut into thin ribbons
1/8 head red (purple) cabbage, cut into very thin ribbons
1 medium to large onion, sliced
1 tbsp olive oil
salt (optional but it helps the taste)
apple cider vinegar (see below for amounts)
2 packets Truvia

Place olive oil in saute pan over medium heat.

Add both cabbages, onions and salt. Add 1 cap full (approx 1 tsp +/-) apple cider vinegar and 1 packet Truvia. Saute, stirring regularly. When cabbage is almost tender, add 1 to 2 more cap fulls of cider vinegar and 1 more packet Truvia. Saute till cabbage is tender. DONT over cook...leave a little crunch to them.

(Sorry the measurements are precise...I cook free-style)

It was sweet and tart and crispy and just a touch of salt....I'm hooked!