Long Beach Coleslaw

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2 tablespoons extra-virgin olive oil

1/2 red onion, thinly sliced

2 tablespoons garlic, minced

1/2 small head red cabbage, cleaned and cut into 1/8-inch, julienned

1 tablespoon freshly ground black pepper

1 teaspoon sea salt

8 ounces red wine vinegar

2 Iceberg lettuce heads, cleaned and cut into 1-inch pieces

12-ounces blue cheese dressing, thick and chunky