2 tablespoons oil
5 cups cabbage, coarsely shredded
1 medium onion, chopped
1 tablespoon salt
1 1/2 tablespoons sugar
cayenne pepper, to taste
2 tablespoons vinegar
1. Heat oil in large skillet. Add cabbage, onion, salt and nutmeg.
2. Cover and cook slowly about 20 minutes. Add vegan sugar and cayenne pepper to vinegar and mix well.
3. Pour over cabbage and cook 5 minutes longer.
Delicious with vegan cornbread.