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Thinly slice or coarsely shred the cabbage.
Pour ¼ cup of water on the cabbage and toss.
Generously sprinkle with salt and toss.
Let salted cabbage stand for 2 hours.
With clean hands squeeze out all the moisture.
In a saucepan, heat up the oil.
Add the cabbage, sugar, caraway seeds and ground pepper.
Do NOT add water. Cover and SLOWLY simmer.
When the cabbage is 'crunchy tender', stir in a little vinegar to taste.
Serve hot.