2 tbsp. vinegar
1 tbsp. sugar
1 tsp. caraway seeds
1/4 tsp. salt
1 sm. head savoy cabbage
1 lg. carrot
1 red onion
3/4 lb. corned beef (from deli)
Salad oil

In cup, mix vinegar, sugar, caraway seeds and salt; set aside.

Cut cabbage in thick slices. Shred carrot. Cut onion in wedges. Cut beef into strips. In skillet, with oil, saute onion, cabbage and carrot until crisp tender. Add vinegar, mix and corned beef strips. Cook, stirring until heated through. Serves 4.