chopped green pepper, seeded and chopped (about 1 small pepper)
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.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.