1 sm. green cabbage
3 tbsp. salad oil
1 tsp. caraway seeds
1 tsp. salt

With knife, coarsely shred cabbage. In 5 quart Dutch oven over high heat in hot salad oil, cook cabbage, caraway seed, and salt, stirring quickly and frequently (stir-frying) until cabbage is tender-crisp, about 10 minutes.