This is delicious warm or at room temperature.
In a large sauté pan or Dutch oven, heat a little oil and sauté onions until translucent and just beginning to brown. Add the apples, and sauté one minute, or until everything is sizzling. Add the cabbage, the salt and pepper, a dash of vinegar, and a little water. Stir over high heat just long enough to barely soften and cook the cabbage, a few minutes. It should retain a little crunch but lose the raw flavor of uncooked cabbage. Adjust seasoning, and serve.
Yield: 6 to 8 servings