Long Beach Coleslaw

• 2 tablespoons extra virgin olive oil
• 12 red onion, thinly sliced
• 2 tablespoons minced garlic
• 12 small red cabbage head, trimmed and cut into 1/8 inch shreds
• 1 tablespoon fresh ground black pepper, plus more as needed
• 1 teaspoon fine sea salt
• 1 cup red wine vinegar
• 2 iceberg lettuce, heads trimmed and cut into 1-inch squares
• 1 cup thick and chunky bleu cheese salad dressing (Marie's recommended)

1. In a medium skillet over medium high heat, combine the olive oil, onion, and garlic and cook for 2 minutes(do not brown).
2. Add the cabbage, pepper, salt and vinegar.
3. Mix thoroughly and cook for 3-5 minutes, until cabbage is tender.
4. Move to a bowl and chill until cool.
5. In a large salad bowl, toss the lettuce with the blue cheese dressing.
6. Drain the cabbage and lightly mix with the iceberg lettuce and dressing.
7. Add pepper to taste.
8. Serve immediately and enjoy!

extra virgin olive oil, red onion, garlic, red cabbage, fresh ground black pepper, salt, red wine vinegar, iceberg lettuce, bleu cheese

Taken from www.food.com/recipe/long-beach-coleslaw-472873 (may not work)