Using fresh spring veggies, this one is a treat we like to enjoy just about weekly!

4 yellow squash - cubed (substitute zucchini or eggplant if no squash)
1 large baking potato - cubed (substitute red potatoes if desired)
1 large red onion - sliced thinly (substitute yellow or white onion if desired)
1/2 to 3/4 head of cabbage
olive oil
3 Tablespoons butter
coarsely ground salt
fresh ground pepper

Prepare vegetables. In a large saute pan, place butter and cover the bottom of the pan with olive oil. Heat pan. Add squash, potatoes and salt to taste. Cover and cook over medium to medium high heat until potatoes start to get tender and slightly brown. Add onion and cabbage. Cover and continue to cook until onions are tender and cabbage is wilted. Add olive oil as needed to keep veggies from sticking to pan. Remove lid and brown slightly as needed. Before plating, add fresh ground pepper and a little more salt if desired.

Delicious as is or with your favorite vinagrette dressing.

Serves 6 to 8