• 2 teaspoons oil
• 1 cup celery, washed and sliced
• 1 cup chopped onion
• 3 cups shredded or chopped cabbage
• 1/2 cup chopped green pepper, seeded and chopped (about 1 small pepper)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium tomato, chopped

1. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet).

2. Add celery and onion. Cook 4-7 minutes until soft.

3. Add cabbage, green pepper, salt and pepper. Cook for 5-10 minutes, stirring often so the cabbage sweats.

4. Add tomato and serve immediately.

Refrigerate leftovers within 2 hours.