Ingredients:
1/2 small cabbage
2 tablespoons sunflower oil
1 tablespoon light soy sauce
1 tablespoon lemon juice (optional)
2 teaspoons caraway seeds
ground black pepper, to taste
Directions:
Cut the central core from the cabbage and shred the leaves finely.
Heat the oil until quite hot in a wok and then stirfry the cabbage for about 2 minutes.
Toss in the soy sauce, lemon juice, caraway seeds and pepper to taste.
Servings: 4
Time preparation: 5 min.
Time total: 7 min.