2 tbsp. lowfat oil
1 sm. head cabbage, chopped
1 lg. onion
2 bell peppers, sliced
1 c. sliced okra
1 (28 oz.) can tomatoes, chopped
Dash of salt
1 1/2 to 2 qt. water

In a large pot, saute onion and pepper in oil for 1 to 2 minutes, add tomatoes, okra and cabbage. Stir well, add water, and on high heat, bring to a boil. Reduce heat to medium, cover pot and cook 30 to 45 minutes. Add salt to taste. Stir occasionally. Great with cornbread.