Instructions: Cut the cabbage in half and soak in combined salt and water for 15 minutes. Agitate and drain well. Shred the cabbage.

Heat the butter in a large, heavy skillet and add the diced potatoes.

Cook over medium heat until lightly browned. Add chopped onions and cook until transparent, about 5 minutes.

Add cabbage and toss well. When the cabbage starts to wilt, add salt and pepper and wine vinegar. Cover, with lid slightly askew, and simmer over low heat until tender, about 30-45 minutes.

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