Finely shred 1/2 teaspoon peel from one of the tangerines; set peel aside. Peel, seed and section the tangerines over a bowl to catch the juice. Set sections aside. In large nonstick skillet combine 1 tablespoon of the tangerine juice, lemon juice, and oil. Bring to boiling. Add cabbage and onion. Reduce heat and cook, covered, over medium heat 3 to 5 minutes or until cabbage is slightly wilted, but still crisp, stirring occasionally. Stir in sugar, salt and peppercorns. Gently stir in tangerine peel and sections and the cilantro. Makes 4 servings.