Sautéed Red Cabbage and Vegetables

This mighty combination is so versatile. We had it tonight with Bacon-Wrapped Chicken. We had it recently with a smoked ham and quinoa.

It’s also SERIOUSLY AMAZING the next day with over medium eggs.

So, here’s what I do:

I add 1-2 TBSP bacon grease to a large skillet. (I save my bacon grease, don’t you?)

Next, I add 3 TBSP bone broth. (chicken broth or water will also work just fine)

I turn the skillet to medium high and add 1 10 oz package of frozen organic vegetables and 2 TBSP diced white onion.

Next, I start chopping up 1/2, maybe 3/4 of an organic red cabbage. I throw that into the vegetables and stir OFTEN!

While stirring often, I cut up a medium zucchini and  add that into the sautéing vegetables, along with:

1 TBSP balsamic vinegar

hickory Smoked Sea Salt  (or any other great smoked sea salt)

Garlic Gold Nuggets, or garlic powder

freshly ground black pepper, to taste

I don’t cook it until it’s mushy. You’ll know when it’s done. I just know it’s easy and it’s powerhouse of nutritional value, so try it soon. It’s all about the food!