2 tablespoons olive oil
3 cups grated red cabbage
1 cup {mung bean} sprouts
1 tablespoon caraway seeds
some  tamari to taste
1 tablespoon vinegar
some  {salt} to taste
some  {pepper} to taste

Heat olive oil in a cast iron skillet. Sauté the red cabbage for 3 to 5 minutes. Add mung bean sprouts and sauté for 2 more minutes. Add caraway seeds, tamari, vinegar, salt and pepper, and allow to cook gently as you toss together for a few more minutes. Serve piping hot.