4 tablespoons butter
4 cups cabbage, grated
1 cup celery, thinly sliced
1 small green pepper, finely chopped
2 cups ripe tomatoes, diced
1 medium onion, thinly sliced
1 teaspoon salt
1/8 teaspoon pepper
In a large skillet; melt butter. Add all vegetables and salt and pepper. Cover with a tight fitting lid and cook for 5 to 8 minutes. Remove lid; stir and continue cooking for a few minutes until vegetables are tender crisp.
Serves 6