Mix 6-8 sliced mushrooms, one diced green pepper, 1 cup diced onion and 1 cup diced celery. Saute in olive oil until most of the liquid is gone. Add 1 can chopped Mexican tomatoes. Heat until liquid is reduced and thick. Fry 1 small thinly sliced head cabbage in olive oil until most of the liquid had evaporated. Pour tomato Creole sauce over cabbage. Mix well. Cook until sauce is thick.