Sautéed Red Cabbage and Sprouts

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.

Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 10 min

Servings: 6

Recipe By: Anne Moyer

From:  The Green Thumb Cookbook
Used with permission of Rodale Press