3 tbsp. vegetable oil
1 sm. head cabbage, coarsely shredded
1 med. red onion, sliced
1 lg. carrot, cut diagonally into thin slices
2 med. tomatoes, cut into wedges
1 tbsp. dill weed
1/4 tsp. salt
1/4 tsp. cracked black pepper

Pour oil around top of a preheated wok or large skillet. Allow to heat at medium-high (325 degrees) for 2 minutes. Add cabbage, onion and carrots. Stir-fry for 4 minutes. Add remaining ingredients and stir-fry 1 to 2 minutes. Yield: 6 to 8 servings.