|Chicken broth||1 Cup (16 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Celery||1 Cup (16 tbs), sliced|
|Carrots||2 Large, shredded|
|Cabbage head||1⁄2 , shredded|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Tomato||1 , cut into wedges|
Combine the first 5 ingredients in a saucepan and heat until bubbly.
Meanwhile, melt the margarine in a large skillet and add the celery and carrots.
Saute until fairly soft; add the cabbage, green pepper and onion.
Simmer all the ingredients together for approximately 4-5 minutes.
Combine the dressing and vegetables and toss and heat until the cabbage is thoroughly heated.
Garnish with the tomato wedges and serve with almost any kind of meat.