1 head cabbage (1 1/2 lbs.)
3 tbsp. olive oil
4 ribs celery, sliced
1 lg. green or red pepper, cut in 1/2 inch sqs.
1 lg. ripe tomato, sliced
1 sm. onion, sliced
1 tsp. fennel seeds
1/4 tsp. black pepper
1 tsp. salt

Wash cabbage; cut in quarters. Remove core. Cut crosswise in slices about 1/2 inch wide. Place all ingredients in a large skillet or wok. Cover and steam about 3 minutes over medium heat. Remove cover and stir well. Cover. Cook 5 to 10 minutes longer or until vegetables are crisp tender, stirring once or twice. I add more tomatoes.