5 c. shredded cabbage
1 tsp. caraway seed
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 tsp. oil
1/2 c. grated carrot
1/4 c. chopped onion
1/4 c. chopped green pepper or part red pepper
3 tbsp. red wine vinegar
1/2 c. buttered crumbs
3/4 c. grated Monterey Jack cheese
Salt and pepper to taste, may be added to vegetables
Oiled 2 quart casserole dish

In large skillet saute cabbage in a little oil; add seeds, powder; saute until cabbage is soft. Add vinegar, cook about 30 seconds. Remove to a boil. Add a little oil to skillet, saute carrots, onions and peppers until onion is soft. Return cabbage to skillet heat thoroughly.

Turn into casserole. Top with cheese and crumbs. Bake at 350 degrees until cheese melts and crumbs are lightly browned, about 20 minutes.

This can be made ahead and place in oven with a roast about 30 minutes before meat is done.