Japanese Cabbage Salad

1/4 Head of Cabbage
3 tbsp. Rice Wine Vinegar
1 tbsp. Bragg's Liquid Aminos (or Soy Sauce)
1 tbsp. Brown Sugar
1 tbsp. White Sesame Seeds
Chopped Almonds
Cracked Black Pepper
Sea Salt

Cut raw cabbage into ribbons and set aside. Heat rice wine vinegar, Bragg's (or soy sauce), white sesame seeds, and brown sugar over low heat until sugar is melted. Add salt and pepper to taste. Pour sauce over cabbage. Add cracked black pepper and almonds to garnish.