Cabbage in a Skillet

Interesting blend with mint and olives...posting for safe keeping. Submitted to "Jersey Shore Kitchens" by Nonnie Helfrich.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3  tablespoons butter
• 1⁄2 teaspoon basil
• 1⁄4 teaspoon mint
• 2⁄3 cup onion, thinly sliced
• 2⁄3 cup carrot, thinly sliced
• 1 1⁄2 cups celery, thinly sliced
• 1⁄2 cup green pepper, cut into strips
• 1  quart cabbage, finely shredded
• 1  teaspoon instant chicken bouillon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1  tablespoon water
• 1  cup black olives, pitted, drained and quartered

Directions

1. In a 12 inch skillet, over low heat, melt the butter with the basil and mint.
2. Add onions, carrots and celery.
3. Cook gently, about 5 minutes.
4. Add cabbage and green peppers.
5. Stir together the bouillon, salt, sugar and water. Drizzle over vegetables and mix well.
6. Scatter olives over the top and cover pan tightly. Cook gently, just until tender-crisp; 5-10 minutes.