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Ingredients

2 teaspoons vegetable oil
1 cup sliced celery
1 cup chopped onion
3 cups shredded or chopped cabbage
½ cup chopped green pepper
½ teaspoon salt
¼ teaspoon pepper
1 medium tomato, chopped

Directions

  1. Wash hands with soap and water.
  2. Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet).
  3. Add celery and onion. Cook 4 to 7 minutes until soft.
  4. Add cabbage, green pepper, salt and pepper. Cook for 5 to 10 minutes, stirring often so the cabbage sweats.
  5. Add tomato just before serving.
  6. Refrigerate leftovers within 2 hours.

Notes

  • If you don’t have tomatoes, try adding 3/4 cup cooked, sliced carrots instead.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
5 Cups
Prep time:
15 minutes
Cooking time:
15 minutes
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