"I've been serving this dill-seasoned side dish for more than 30 years," shares Agarita Vaughan of Fairbury, Illinois. "I fix it frequently in the summer using vegetables from our garden."
- 4 cups shredded cabbage
- 2 cups diced fresh tomatoes
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 tablespoons stick margarine
- 1/2 teaspoon salt
- 1/2 teaspoon dill weed
- In a nonstick skillet, saute the cabbage, tomatoes, celery, onion and green pepper in margarine until vegetables are tender, about 20 minutes. Season with salt and dill. Yield: 6 servings.
Originally published as Tomato Cabbage Stir-Fry in Quick Cooking March/April 2001, p55
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