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

Add celery and onion. Cook 4-7 minutes until soft.
Add cabbage, green pepper, salt and pepper. Cook for 5-10 minutes, stirring often so the cabbage sweats.
Add tomato and serve immediately.
Refrigerate leftovers within 2 hours.


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


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


electric skillet or stove, cutting board. measuring spoons

More About Cabbage

How to Select

Look for firm cabbage heads that feel heavy for their size. The leaves should be tightly packed.

How to Store

Put whole or cut cabbage in a plastic bag. Keep in the refrigerator for up to one week

How to Prepare

Wash cabbage thoroughly just before using. Then, remove tough outer leaves, cut in half, and trim core.