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Tomato Cabbage Stir-fry

"'I've been serving this dill-seasoned side dish for more than 30 years,' shares Agarita Vaughan of Fairbury, Illinois. 'I fix it frequently in the summer using vegetables from our garden.'"
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30 m servings
Original recipe yields 6 servings

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  1. In a nonstick skillet, saute the cabbage, tomatoes, celery, onion and green pepper in margarine until vegetables are tender, about 20 minutes. Season with salt and dill.


  • Nutritional Analysis: One serving (2/3 cup) equals 76 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 265 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 fat.


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I often stray from a recipe, but this one I stayed close to the heart of. Dill and tomato had me curious. This was a hit at my household of 7 adults. The 3 yo turned his nose at it, but he does ...

This was a wonderful side dish to anything we happened to grill that evening. I also used my garden veggies but had never thought to mixing in shredded cabbage until I saw this gem of a recipe....

Good, easy recipe...especially to use garden harvest. Found it a bit too bland for my taste, though. Next time I will add more dill or use garlic and other stuff instead.

I think it's a good recipe. Simple and clean flavor.

Good recipe but a little bland for my taste as it is written. Would make again and add chopped hot peppers and more dill, as well as some coriander.