One savoy head, quartered, cored and sliced thinly and soaked in water 3 tablespoons olive oil 4 tablespoons finely chopped onions 1 large green apple, peeled cored and sliced into matchsticks 4 tablespoons red wine vinegar 1 teaspoon salt salt 1 teaspoon cumin seeds. Heat oil in a large stainless steel/non-reactive skillet. Add onions and cook until golden. Add cabbage directly from water to pan with the onions along with the remaining ingredients. Cover and cook of very medium-low heat until the cabbage is very soft, about and hour and a half, adding boiling water if needed during the process.

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