1 medium to lg. head cabbage
1 c. vinegar (not wine vinegar)
Salt to taste
1/4 c. cooking oil
Wieners

Shred the fresh cabbage, making it in long thin pieces. Wash well and drain. Put the oil in a heavy kettle. When it is hot, add the cabbage all at once so that it doesn't splatter. Stir and cook a few minutes. Add salt and vinegar. Cook on low heat until the cabbage is just done, do not overcook. Add wieners and steam until cooked through. Serve at once.

Note: This isn't exactly like sauerkraut, but will take the place when you haven't any kraut made up.