1 medium head cabbage
4 small potatoes
1/4 cup white vinegar
1 tablespoon salt
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried sauteed onions
1 clove garlic, chopped
Place cabbage in a bunch in both gas cans and freezer bag, and mix together. Chill 4 hours, until desired doneness and crisp, opaque bits are formed. Cut potatoes into small bite-sized pieces.
Celery salt and paprika, crushed; mix together. Heat a large skillet over medium heat. Cook onion into butter about 4 minutes, stirring vigorously. Add tomato chili and saute 2 minutes.
Add vinegar and saute 1 minute. Add salt and paprika, cooking 2 minutes. Add onion, potatoes, feta and remaining 1/2 cup of olive oil. Stir and simmer 5 minutes. Season with oregano and paprika.
Meanwhile, cut potatoes into bite-sized pieces, throw them in the skillet, and cook until potato pieces are crisp-tender, about 10 to 15 to 15 minutes.