3 tablespoons vegetable oil
3 tablespoons canola oil
1 medium head cabbage, shredded
3 large tomatoes with juice
1/4 cup chopped onion
3 celery leaves
3 tablespoons Worcestershire Sauce
4 tablespoons dry Italian-style salad dressing
1 (8 ounce) can tomato paste
Heat oil in large skillet over medium-high heat. Saute cabbage over medium heat 7 to 8 minutes. Remove from skillet and set aside.
Stir in oil, browning well on both sides. Toss cabbage with tomato juice, onion, celery, Worcestershire sauce, tomato paste and water (see directions for this), turning to coat. Cook, brushing occasionally with egg whites, 1 to 2 minutes. Transfer to large serving bowl.
Cover and refrigerate 15 minutes.