1 sm. head green cabbage
1 lg. onion
1 lg. red pepper
1 lg. green pepper
1 lg. yellow pepper
2 (9 oz.) pkg. refrigerated cheese tortelloni or tortellini
1/4 c. olive or salad oil
1 1/2 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. pepper

Cut out tough core from cabbage. Coarsely slice cabbage. Slice onion. Cut each pepper in half. Cut off stems and white membranes and discard seeds. Cut peppers into 1/2 inch wide strips.

Meanwhile prepare tortelloni as label directs. In 8 quart Dutch oven or saucepot over high heat in hot olive or salad oil, cook cabbage, onion, peppers, salt, basil and black pepper until tender-crisp. Stirring frequently.

To serve, drain tortelloni, toss with vegetables.