One day when I was an adult I found my mother making this dish, which she called "Baby Food". The reason being that her father had to cook for the family when her mother gave birth. This was the only dish he knew how to make. Whenever there was a birth he fed this dish to the kids until "Mum" was able to cook again. For this reason, she lost her taste for it until after her children were adults!! Now I remember this story whenever I make it.
Begin by cutting the head of cabbage in half. Remove core. Place one half cut side down and thinly shred cabbage or run over a mandolin (you want it to be about the same thickness as cole slaw)
Next, peel and cut the onion in half and slice or run over a mandolin into slices the same as the cabbage.
Break the eggs into a small bowl and lightly beat with a fork. Set aside.
In a large, deep skillet, with a lid, heat the 2 Tablespoons of oil over med. to med-high heat. Add the cabbage and onions. Stir a little; as best you can. The vegetables should be piled high; it will cook down with the next step.
Add the water and cover and let cabbage and onions cook down a bit. This should only take a minute or two. Remove lid and add salt and black pepper to taste. Stir-fry the cabbage until it begins to brown a little.
Push the cabbage to the sides of the pan, making a clear spot in the middle of the pan. Pour the beaten eggs into the center and stir to scramble/cook to medium doneness. (You may want to add a tiny bit of oil to the center, depending on your pan, to help the eggs not stick)
Once the eggs have cooked, stir everything together to distribute the egg within the cabbage. Taste for seasoning; add salt and pepper to taste. Spoon into a bowl. Enjoy!