Ranched Marinated Chicken served on a bed of Wilted Red Cabbage with Balsamic Vinegar

I bought a head of red cabbage to add some crunch to my salads but I know I was not going to use all of it in salads. So I was searching for something else to do with it. Here is what I found.
RANCH MARINATED CHICKEN BREASTS
1 cups reduced fat sour cream
1/2 envelope ranch salad dressing mix
2 tsp lemon juice
2 tsp Worcestershire sauce
1 tsp celery salt
1 tsp paprika
1/2 tsp garlic salt
1/2 tsp pepper
3 boneless skinless chicken breasts
Combine the sour cream, salad dressing mix. lemon juice, Worcestershire. celery salt, paprika, garlic salt and pepper in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place on a cooking spray coated baking sheet with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

WILTED RED CABBAGE WITH BALSAMIC VINEGAR  Gourmet - September 1998
10 red cabbage leaves
1 small onion
2 tablespoons water
2 1/2 teaspoons balsamic vinegar
1/2 teaspoon sugar
2 teaspoons olive oil
freshly ground black pepper to taste
Thinly slice cabbage and onion separately. In a small bowl stir together water, vinegar, and sugar until sugar is dissolved. In a 10- to 12-inch heavy skillet cook onion in oil over moderately low heat, stirring occasionally, until softened. Add cabbage and sauté over moderately high heat, stirring, until
crisp-tender, about 5 minutes. Stir in vinegar mixture and pepper until combined well.