| Ingredients: |  |
| |
 |
|
|
1
tablespoon vegetable oil |
|
4
scallions, thinly sliced |
|
|
|
1/2 cup
walnuts or almonds, chopped |
|
5
tablespoons low-sodium vegetable stock |
|
1
tablespoon caraway seeds |
|
2
tablespoons fresh mint, chopped |
|
salt and
pepper, to taste
|
| Directions: |
| |
| 1. | Thinly
shred cabbage using a sharp knife or mandoline. |
| 2. |
Heat oil
in a large skillet or wok, over medium-high heat. |
| 3. |
Add scallions
and stir-fry for 1 minute. |
| 4. |
Add the
cabbage and stir-fry for 3 minutes. |
| 5. |
Add the
raisins, nuts, vegetable stock and cook, stirring often for 3-4 minutes until
cabbage is lightly softened. |
| 6. |
Remove from
stove and pour cabbage mixture in a large bowl. Add caraway seeds, mint and sprinkle
salt and pepper to taste. Toss until well coated. |
