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Squash and Vegetable Sauté

February 1, 2011


3 TBS butter

3 cups sliced zucchini, yellow summer squash or a combination

3 cups shredded cabbage

3/4 cup chopped green or red pepper

1 1/2  tsp. salt

1/8 tsp pepper

1/4 tsp oregano

1/4 tsp thyme

1 Tbs vinegar

Melt butter in skillet (I use my Dutch oven.) Add squash and cabbage. Cover and cook over medium heat for about 5 minutes.
Uncover; add green or red pepper. Cook over low heat, turning occasionally with a spatula, until squash is tender, about 10 minutes.
Stir in seasonings, herbs and vinegar. Adjust to taste. We like a little more vinegar than this recipe calls for. Makes 6 servings.

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RELATED TOPICS: Recipe, Vegetable Recipes

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