1 small head cabbage (about 1 lb.)
1 tbsp. oil
2 medium stalks celery
1 medium green pepper
1 large onion
1 tsp. salt
1/8 tsp. pepper

Cut celery and pepper into thin diagonal slices, each measuring about 1 cup. Chop onion (3/4 cup) and shred cabbage. Heat oil in skillet; stir in vegetables. Cover and cook over medium heat until tender. Sprinkle with salt and pepper. Makes 4 servings.