Ingredients
1
cup uncooked rotini or other spiral pasta (3 to 4 ounces)
2
teaspoons vegetable oil
4
cups shredded red cabbage (12 ounces)
1
tablespoon packed brown sugar
2
tablespoons white vinegar
1/2
teaspoon caraway seed
1/4
teaspoon salt
Freshly ground pepper
Preparation
Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook cabbage in oil 2 minutes, stirring occasionally. Stir in brown sugar, vinegar and caraway seed. Cover and cook about 5 minutes, stirring occasionally, until crisp-tender.
Stir pasta into cabbage mixture; heat until hot. Sprinkle with salt and pepper.
