Step 1

Discard any loose or raggedy outer leaves of the cabbage. Trim off the root if it's extending from the cabbage body. Cut the cabbage in half from the top through the root. Cut out the core/root from each half. Place the halves cut side down and cut each in half lengthwise again. Then cut crosswise into thin strips. (See post for step-by-step photos.)

Step 2

Peel the onion and slice in half lengthwise. Place the halves cut-side down and slice into thin half moons.

Step 3

Heat the oil in a large Dutch oven or pot over medium heat. Add the cabbage, onion and 2 tsp. salt. Saute for 10 minutes, stirring occasionally.

Step 4

Add 1/2 cup warm water and the vinegar and continue to cook, stirring occasionally, for 5-10 minutes. The longer you cook it, the softer it will get and the more moisture it will release.

Step 5

Add freshly ground black pepper, taste, and add more salt, pepper or vinegar if you like.