1/3 c. oil
1/2 onion (diced)
3 c. shredded cabbage (white)
1 c. shredded cabbage (red)
1/4 c. rice wine vinegar
1 lg. potato (baked and cooled)
2 c. cornbeef (sliced)

In a large non-stick pan or casserole, saute onion in the oil. When transparent, add white and red cabbage and saute until limp but still crunchy. Add vinegar, stir and remove from heat.

Peel the potato and cut into small pieces. Add to cabbage and add corn beef. Season to taste with salt and white pepper.