1/4 c. butter
3 c. coarsely shredded cabbage
1 c. bias cut celery
1 c. thinly sliced carrot rounds
1 green pepper, cut into strips
1/2 c. chopped onion
Salt to taste
Dash of pepper
2/3 c. evaporated milk

Melt butter in large skillet; add vegetables. Stir fry until tender crisp over high heat (4 to 5 minutes). Add seasoning, then milk. Stir only once or twice to blend and heat milk. Do not leave on high heat as milk may curdle.