.

4	Cups	Shredded cabbage
2	Cups	Diced tomatoes
2	Celery ribs	Sliced
1	Medium	Onion, chopped
1	Medium	Green bell pepper, chopped
2	Tbsps.	Butter or margarine
1/2	Tsp.	Salt
1/2	Tsp.	Dill weed

In a non-stick skillet, saute the cabbage, tomatoes, celery, onion and green pepper in the butter until vegetables are tender, about 20 minutes. Season with salt and dill. Serve immediately.