3 tbsp. vegetable oil
1 sm. head cabbage, coarsely shredded
1 med. red onion, sliced
1 lg. carrot, thinly sliced
2 med. tomatoes, cut in wedges
1 tbsp. minced fresh dillweed
1/4 tsp. salt
1/4 tsp. cracked black pepper

Pour oil around top of a preheated wok or large skillet. Allow to heat at medium high (325 degrees) for 2 minutes. Add cabbage, onion and carrot; stir-fry 4 minutes. Add remaining ingredients.