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Zingy Red and White Cabbage


  • 1/2 head red cabbage
  • 1/2 head white cabbage (I call it green cabbage)
  • 4 Tablespoons vegetable oil
  • Finely grated rind (zest) and juice of one orange
  • 1 teaspoon caraway seeds
  • Salt and pepper to taste


Shred both cabbages finely.

Heat the oil in a large saucepan or wok.

Stir-fry the cabbage for 5 minutes until tender but crunchy.

Add orange juice and zest, car­away seeds, and salt and pepper.

Stir-fry one minute longer.

Serve at once.

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