Photography: Brett Stevens
Source: Everyday Food, March 2008
- 1 head green cabbage (about 2 1/2 pounds), outer leaves removed, halved, cored, and thinly sliced
- 1/2 cup distilled white vinegar
- 1 tablespoon coarse salt
In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.