Yield: 4 Servings
Measure | Ingredient |
---|---|
2 teaspoons | Vegetable oil |
2 cups | Shredded cabbage |
1 cup | Thinly sliced green pepper |
1 cup | Chopped onions |
1 cup | Sliced mushrooms |
⅛ teaspoon | Garlic powder |
¾ teaspoon | Ground cumin |
¼ cup | Tomato paste |
2 tablespoons | Water |
In a large non-stick skillet, combine all ingredients. Cover and cook over medium heat, stirring frequently, until vegetables are tender-crisp, about 15 minutes.
To turn this into a complete meal, add a few ounces each of shredded Mozzarella and Cheddar cheese. Cover and let stand for a few minutes until cheese melts.
Makes 4 servings.
FROM NEWSPAPER
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .