Ingredients
1 can (8 ounces) crushed pineapple6 cups thinly sliced cabbage1 tablespoon olive oil2 tablespoons honey mustard salad dressing1/8 teaspoon white pepper
Preparation
Drain pineapple, reserving 1 tablespoon juice; set aside. In a large skillet, saute cabbage in oil for 5-8 minutes or until crisp-tender. Add the salad dressing, pepper and reserved pineapple and juice. Cook for 1 minute or until heated through.
