8 c. cabbage, shredded
1 sm. onion, grated
1/2 tsp. sea salt
1 tsp. dill weed (optional)
1/4 c. dill pickle juice (optional)

Combine cabbage, onion and salt with 1 cup water in Dutch oven or heavy saucepan. Cook covered over low heat until cabbage is crisp tender. Drain if necessary. Stir in dillweed and pickle juice and serve immediately. An alternate method is to add butter or cream and pepper to the cooked cabbage omitting dillweed and pickle juice. 4 to 5 servings.