|Butter/Margarine / fat / salad oil||1 Tablespoon|
|Finely shredded green cabbage||3 Cup (48 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Onion||1 Medium, peeled, thinly sliced|
|Green pepper||1⁄2 , seeded, cut into strips|
|Peeled diced ripe tomatoes||2 Cup (32 tbs)|
Heat the butter in a large skillet.
Add the cabbage, celery, onion, green pepper strips, tomatoes, salt, and pepper.
Cover the skillet, end cook the vegetables about 5 min., or until all of them are tender, stirring once or twice during the cooking.
Serve at once.