• 1 Tbsp. canola oil
• 1 ½ tsp. curry powder
• 1 medium onion, thinly sliced
• 4 cups shredded cabbage
• 1 ½ tsp. lemon juice or 1 Tbsp. lime juice
• 2 Tbsp. plain yogurt
• Salt to taste

Heat oil in a large skillet over medium heat.  Add curry powder and cook just until fragrant, 30 seconds.  Stir in onion and cook, stirring occasionally, until just wilted and soft to the bite, about 5 minutes.  Remove from the heat and stir in lemon or lime juice and yogurt.  Season with salt.

Makes 4 servings.

From Eating Well Feb./Mar. 2006.