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“Interesting blend with mint and olives...posting for safe keeping. Submitted to "Jersey Shore Kitchens" by Nonnie Helfrich.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 12 inch skillet, over low heat, melt the butter with the basil and mint.
  2. Add onions, carrots and celery.
  3. Cook gently, about 5 minutes.
  4. Add cabbage and green peppers.
  5. Stir together the bouillon, salt, sugar and water. Drizzle over vegetables and mix well.
  6. Scatter olives over the top and cover pan tightly. Cook gently, just until tender-crisp; 5-10 minutes.

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