Blanching the cabbage keeps it sweet-tasting, so begin by bringing a large pot of water to a boil. While it is heating, cut the cabbage into quarters, remove the cores, and cut the cabbage into narrow shreds. When the water comes to a boil, add salt to taste and the cabbage. Boil for 2 minutes; then pour the cabbage into a colander and set it aside to drain.
Warm the oil in a wide pan a