Total Time
Prep 15 mins
Cook 15 mins

Another cabbage dish which we love in our house. This is a quick side dish that goes well with pork and corn bread.

Ingredients Nutrition


  1. Sauté onion in oil in a large skillet over medium heat until light brown, about 8 minutes.
  2. Stir in cabbage, celery, carrots, green pepper and mushrooms; sauté 2 minutes.
  3. Sprinkle with the sugar and the salt and pepper; mix gently.
  4. Spoon tomatoes on top of vegetables.
  5. Cover and cook over low heat until vegetables are crisp-tender, 6 to 8 minutes.


Most Helpful

I enjoyed this for lunch this afternoon with white bread. I halved the quantities of cabbage, celery and carrots. Also, I didn't have mushrooms on hand so couldn't use those. Besides, I omitted the green capsicum as well. This was very tasty and ready in a jiffy! Thank you very much for this recipe. I think this will go well with tandoori chicken:)

Charishma_Ramchandani March 18, 2002

Tasty side dish. I made 2 changes. Replaced vegetable oil with beef broth and instead of salt, used fresh basil. I also used splenda in place for the sugar. I froze the rest of the dish with hopes that it will re-heat well.

Andrea in NH February 21, 2005

Took your advice,Darlene and served this under a pork roast that I had cookin all day and had a #1 dinner,Everyone raved about how good the cabbage was!!This was easy as pie to make and I will be making this one again!!!Thanks for sharing!!P.S.I didint change a thing!

crawfish pie April 27, 2002

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