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.