2 tsp. oil
1/2 c. sliced onion
1/2 c. thinly sliced carrots
1/2 c. green bell pepper
1 sm. clove garlic, minced or 1/2 tsp. garlic powder
1 c. shredded green cabbage
6 oz. franks, sliced
1/4 c. chicken broth
1 tsp. cornstarch
1 tsp. soy sauce

In 9 or 10 inch non-stick skillet heat oil over medium heat; add onion, carrot, pepper and garlic; saute about 5 minutes or until onion is translucent. Reduce heat to low; add cabbage; cover and cook, stirring occasionally about 10 minutes or until cabbage wilts. Add franks; cook until heated through. Meanwhile in small bowl stir broth, cornstarch, and soy sauce until cornstarch is dissolved. Pour over frankfurter mixture. Cook, stir until slightly thickened. Serves 2. May be served over rice, if desired.