1 small head of green cabbage, with the wilted or yellow leaves removed
1 tablespoon of vegetable oil
1 large yellow onion, chopped coarse
1 large green bell pepper, seeded and cut into strips or rings
1 teaspoon of crushed red pepper
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of salt  

Instructions:

Using a long, sharp knife, core the cabbage, chop it into 1 inch pieces or shred coarse. Place in a large colander, rinse with cold water. Heat the vegetable oil in a large heavy skillet with a lid over medium low heat. Sauté the onion until light golden, about 10 minutes. Add the cabbage and bell pepper, sprinkle with hot peppers  and salt. Press the cabbage down with lid (add extra weight on top of the lid if necessary to hold down). Cook, covered (stirring from the bottom to top occasionally),  until the cabbage is tender, but  not mushy, about 25 minutes. Makes 6 side dish servings