Serve this recipe with our Grilled Achiote-Rubbed Fish.
Place a large nonstick skillet coated with olive-oil cooking spray over medium heat.
Add the garlic, rosemary, bay leaves, and peppercorns; saute until garlic is slightly translucent and fragrant, about 8 minutes. Add onions and cabbage; saute until slightly wilted but not browned, 1-2 minutes. Add red-wine vinegar, sugar, and salt; toss to coat.
Remove from heat, and let stand 30 minutes, stirring occasionally.