In a large deep skillet, brown 1 Vidalia onion, thinly sliced in a little olive oil and pat of butter. Add a julienned yellow pepper and green chili pepper. Brown. Add shredded leaves of a small red cabbage and stir fry for a few minutes until wilted but with a little crunch. Season with crushed black pepper, thyme, garlic powder. Stir.

Add balsamic or red wine vinegar, tabasco, mango chutney to taste. Stir over medium heat. Reduce to simmer until all veggies are tender. Add sesame seeds.

Stir and serve as a side to pork tenderloin or as a main dish with rice.