2) Add the cabbage, pepper, salt and vinegar. Mix thoroughly, and cook for 3 to 5 minutes until the cabbage is tender.
3) Remove to a bowl and leave to chill in the refrigerator until cool.
4) Add the iceberg lettuce to a large salad bowl and toss with blue cheese dressing.
5) Strain the cabbage mixture of any liquid and lightly mix with the lettuce and blue cheese dressing. Add pepper, to taste.