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| 2 Teelöffel | vegetable oil |
| 2 Tasse | cabbage shredded |
| 1 Tasse | green Pepper thinly sliced |
| 1 Tasse | onions chopped |
| 1 Tasse | mushrooms sliced |
| 1/8 Teelöffel | garlic powdered |
| 3/4 Teelöffel | ground cumin |
| 1/4 Tasse | tomato paste |
| 2 Esslöffel | water |
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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.
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
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