1) Add vegan butter and olive oil to a medium sized pot and allow to melt. Add potatoes to the pot and allow to become golden brown, about 10 to 15 minutes.
2) Add onion, salt, and pepper, mixing to combine. After the onions have become translucent, add the shredded cabbage. The cabbage will begin to wilt. As it does this, add the red wine vinegar and the lager and/or water. Simmer for 30 minutes.
Notes: If you feel, add more vegan butter or olive oil as the cabbage begins to wilt. Stir during this process and mix it with the onion and potato. For the lager, I use Harp's which is vegan.
Source of recipe: I wrote the recipe. Visit my blog for more of my vegan recipes.