1 head cabbage, sliced or shredded
2 lg. onions, sliced
2 stalks celery, sliced
1 can Rotel tomatoes or 1 can stewed tomatoes

Put all in large heavy pot. Drizzle oil over top. Cover pot and on low heat, let cabbage steam down or smother, stirring with fork now and then. When wilted some, add tomatoes. Cook until just tender-crisp.