1/4 head (lg.) cabbage
1 stalk celery, sliced
1/4 med. onion, chopped
1 tbsp. oil
1 chicken bouillon
1 c. water
1/4 c. catsup
2 tbsp. red wine vinegar
2 tbsp. chopped green pepper

Grate cabbage for 2 cups grated cabbage. Saute onion and celery in oil until soft. Add cabbage, bouillon, water, catsup and vinegar. Stir. Simmer over low heat about 20 minutes. Add green pepper. Simmer about 10 minutes. Mixture should be thick. This is good with baked chicken.