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.