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- Wash hands with soap and water.
- 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.