Mix the sugar and vinegar and add 1½ tablespoons of salt. Slice the cabbage finely, discarding tough bits of stalk. You could use a processor for this if you like the string-thin shreds it makes; the important thing is that it’s sliced not chopped. Heat oil in the largest frying pan or similar that you have; if you’ve got a large wok, then that would do.
Toss the cabbage with a couple o