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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
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