•  2 tablespoons oil or ½ cup vegetable broth 
•  4 cups shredded cabbage
•   1 small bell pepper, thinly sliced
•   1 cup onion, thinly sliced
•   1 cup celery, diced
•  2 tomatoes, diced
•   1 jalapeño pepper, finely diced
•   1 teaspoon Deb’s Seasoning (page 269)
•   ½ teaspoon salt 
•   Freshly ground pepper 
•   Tabasco®

Heat a large skillet to medium and add oil or vegetable broth. Then add cabbage, onions, bell pepper, celery and tomatoes, jalapeño pepper and add seasonings. Cover. Cook for about 15 minutes until the vegetables are crisp and tender, not mushy. Check for salt and pepper and add pepper sauce. Serve.

   Hint:

 Keep a frozen bag of tri-colored bell peppers in your freezer for those times when fresh bell pepper is not on hand. They are not perfect but they will be adequate.