Ingredients

　　1 pound round steak trimmed and cut into 1/2-inch cubes

　　1 medium yellow onion, chopped

　　1 medium green bell pepper, cored, seeded, and chopped

　　1 teaspoon canola or olive oil

　　2 chicken bouillon cubes dissolved in 1 cup boiling water

　　1/2 teaspoon salt

　　1/4 teaspoon ground black pepper

　　4 cups coarsely shredded green cabbage

　　Combine the steak, onion, bell pepper, and oil in a large nonstick skillet. Brown over medium heat, about 5 minutes. Add the liquid bouillon, salt, and black pepper. Reduce the heat to medium-low and cook, stirring frequently, for 5 minutes. Add the cabbage and cook for about 15 minutes more, still stirring frequently, until the cabbage is tender and the liquid has been absorbed.

　　Cooks' Note

　　You’ll get 100 percent of your United States recommended daily allowance (U.S.RDA) for vitamin C with this meal—a cup of cooked cabbage provides 60 percent of the daily allowance, while 1⁄4 cup green bell pepper supplies another 37 percent. Since the onion will supply the rest, why spend your money on a vitamin C capsule? This is a lot more satisfying.

　　Sugar Busters! Quick & Easy Cookbook