2 tbsp. salad oil
1 sm. onion, sliced
2 cloves garlic, minced
6 c. thinly sliced cabbage
2 carrots, sliced thinly
1 med. zucchini, cut into julienne strips
1/2 tsp. salt
1/2 tsp. caraway seed

In 5 quart Dutch oven, over high heat, cook onion and garlic in hot oil until onion is tender; stir often. Stir in remaining ingredients. Cook until cabbage is tender-crisp (about 10 minutes). Stir quickly and frequently.