Red cabbage side dish

Another nod to Hungarian cooking, though I think versions of this exist in Germany, Austria and many northern European countries.

When I first prepared this, I tried to test-taste it right after adding the spices, and it was awful. It's one of those dishes that you have to cook before tasting it, and the flavors will meld into unified perfection.

Ingredients
1 red cabbage
1 yellow onion
2 tbsp vegetable oil
0.5 tbsp ground black pepper
3 bay leaves
2 tbsp vinegar
1 tbsp sugar
0.5 tsp ground caraway seeds
salt to taste

optional:
0.5 tbsp Vegeta (Eastern European dehydrated vegetable based taste enhancer)

Preparation
Slice the cabbage so it forms long thin strips. Salt it with 2 tbsp salt, mix well and set aside for one hour.

In a saucepan saute the diced onion. Squeeze out the salty water from the cabbage and add the cabbage to the pot. Add the spices.

Stir and cook covered on medium-high heat, stirring often until the cabbage softens. You don't want a mush, but the cabbage should be cooked. By the time it's done the onions and all of the cabbage should be a uniform, intense purple color. The dish as pictured above still requires plenty of cooking time.

Serve with potatoes and baked blood-sausage or liver-sausage ;-)