1 lg. head red cabbage, about 3 lbs.
1/4 c. salad oil
1 med. onion, diced
1 3/4 tsp. salt
1/4 tsp. pepper
2 tbsp. white wine vinegar
1 1/2 tsp. brown sugar

Finely shred enough cabbage to make 1/4 cup, set aside. Coarsely shred remaining cabbage. In 5 quart saucepan or Dutch oven, over high heat in hot salad oil cook the cabbage, onion, salt, and pepper until vegetables are tender crisp, stirring frequently. Remove pot from heat, add vinegar and brown sugar. Toss to mix well. To serve, garnish with the shredded cabbage.