This was a lovely way to use up some of the produce in our fridge that we got from our garden.
This recipe was found on page 171 of the 1978 Betty Crocker cookbook.
1 small head green cabbage (about 1 lb)
1 T olive oil
2 medium stalks celery, cut into thin diagonal slices (about 1 cup)
1 medium green bell pepper, sliced (about 1 cup)
1 large onion, chopped (about 3/4 cup)
1 tsp salt
Stir all together about 5 minutes over medium heat until tender.
We ate them with pinto beans, rice, and soy sauce, but they were really yummy on their own, too. (This comes from a celeryphobe.) And really easy.