German-Style Pasta

 

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

• 1 Cook and drain pasta as directed on package.
• 2 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.
• 3 Stir pasta into cabbage mixture; heat until hot. Sprinkle with salt and pepper.