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1 tbsp. olive oil
3 c. thinly sliced red cabbage
1 med. size onion, thinly sliced
3 c. sliced Napa cabbage
2 c. sliced fresh kale
3 tbsp. red wine vinegar
2 tsp. sugar
1/4 tsp. caraway seeds
3/4 tsp. salt
1/4 tsp. liquid red pepper seasoning
2 tbsp. reduced fat sour cream

Combine oil, red cabbage and onion in microwave safe 2 1/2 quart casserole. Cover with waxed paper. Microwave at 100 percent power for 2 minutes. Add Napa cabbage, kale, sugar, caraway, salt and red pepper seasonings, stir to mix. Recover, microwave at 100 percent power 4 minutes or until vegetables are crisp tender. Stir in vinegar and sour cream. Serve hot or at room temperature. Makes 4 servings.