3 tbsp. butter
1 med. onion, sliced
1/2 med. head cabbage, cored & coarsely chopped
4 med. carrots, shredded
1 tsp. salt
1 tsp. celery seed
1 tbsp. lemon juice

In wok, melt butter over medium-high heat. Add onion; stir-fry 2 minutes. Add cabbage, carrots, salt and celery seed. Cover and cook over medium heat about 10 minutes or until cabbage is crisp-tender, stirring occasionally. Stir in lemon juice. Makes 8 servings.