Ingredients Jump to Instructions ↓

  1. 2 teaspoons Vegetable oil

  2. 2 cups Shredded cabbage

  3. 1 cup Thinly sliced green pepper

  4. 1 cup Chopped onions

  5. 1 cup Sliced mushrooms

  6. teaspoon Garlic powder

  7. teaspoon Ground cumin

  8. cup Tomato paste

  9. 2 tablespoons Water

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Makes 4 servings.

  4. 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, .


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