1 large green cabbage, halved, cored and cut into 1-inch dice
6 quarts boiling, generously salted water
about 3 Tablespoons good-tasting vinegar (wine, sherry or cider)
freshly ground black pepper
salt if needed
Drop cabbage in boiling water.
Once it's back to a boil, cook 3 minutes, or until just tender.
Drain in a colander and, while still hot, toss with vinegar, generous amount of black pepper and taste for salt.
Cabbage should have a pleasing tartness and a nice snap of pepper.
Serve hot, warm or at room temperature with fish, meats or poultry, especially anything grilled.