Sauté the onions in oil for 1 minute on high heat.
Add the carrots and cook for 2 minutes, stirring frequently.
Add the cabbage, salt, and pepper and cook for 2 more minutes, stirring often.
Stir in the mushrooms and dill.
Cover, lower the heat to medium, and cook until the vegetables are tender.
On individual plates, ladle the vegetables over toast, top with Blue Cheese Dressing, and serve.
Variation: White Russian: Prepare vegetables as for Blue Max except sauté 1 garlic clove, minced, with the onions. When vegetables are tender add 6 ounces cream cheese and stir until the cheese melts. Serve on whole wheat toast and, if feeling indulgent, top with Blue Cheese Dressing or crumbled blue cheese.