|Green cabbage head||1 Medium|
|Red pepper||1 Large|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Caraway seeds||1⁄2 Teaspoon, crushed|
1. Separate leaves from cabbage. Cut out and discard tough ribs from cabbage leaves. Thinly slice cabbage to make about 6 cups, packed. Cut red pepper into very thin strips.
2. Prepare dressing: In large bowl, mix olive oil and remaining ingredients. Add cabbage and red pepper; toss to coat well with dressing. Cover and refrigerate at least 1 hour.