- 2 teaspoons vegetable oil
- 1 cup celery, washed and sliced
- 1 cup chopped onion
- 3 cups shredded or chopped cabbage
- 1⁄2 cup chopped green pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 medium tomato, chopped
Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet).
Add celery and onion. Cook 4-7 minutes until soft.
Add cabbage, green pepper, salt and pepper. Cook for 5-10 minutes, stirring often so the cabbage sweats.
Add tomato and serve immediately.
Refrigerate leftovers within 2 hours.
If you don’t have tomatoes, try adding 3/4 cup cooked, sliced carrots instead.