1/4 c. butter
3 c. coarsely shredded cabbage (1/2 sm. head)
1 c. bias-cut celery slices
1 c. thinly sliced carrot rounds
1 green pepper, cut into strips
1/2 c. chopped onion
1 tsp. salt
Dash pepper
1 (6 oz.) can (2/3 c.) evaporated milk

Melt butter in a large skillet. Add cabbage, celery, carrots, green pepper, onion, salt and pepper. Cover and cook over medium heat until vegetables are slightly tender, about 5 minutes. Add milk; heat thoroughly, stirring gently once or twice.