3 tablespoons of oil
1 firm, small head of green cabbage (about 1 1/2 pound) shredded
2 medium green peppers, seeded, sliced
1 medium onion, sliced
1/2 teaspoon of salt
pepper
1/2 cup of chicken broth or water
1 tablespoon of sugar
1 tablespoon of vinegar
Instructions:
Heat oil in fairly large pot. Add
cabbage, peppers and onion, and saute about 5 minutes. Volume of vegetables
should be reduced and vegetables just barely tender. Season with salt and
pepper, add broth, sugar and vinegar. Cover and cook another 5 minutes. Note: If
you like a slightly thickened sauce, sift 1/2 teaspoon of flour over the cooked
vegetables, stir well, and cook for 2 minutes more.