This is a Maya Angelou recipe. I love cooked cabbage and the crunch of the water chestnuts really does make this dish special. We serve with cornbread muffins.

Ingredients

4 serv.

large onion, sliced↗1
green bell pepper, cut into large pieces1
stalks celery, chopped↗3
tablespoons canola oil↗2
cups cabbage, cut into large bite sized pieces↗4 -6
cup water↗1
(8 ounce) can sliced water chestnuts, drained1
salt and black pepper, to taste

Step-by-step instructions

1
Saute the onion, bell pepper and celery in the oil until translucent but not brown.
2
Add cabbage and water, cover and simmer for 25 to 30 minutes.
3
Add water chestnut slices to cabbage.
4
Season with salt and pepper.
5
Cook 10 more minutes.

Source: food.com

Original recipe ↗

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