Cabbage-Onion Sauté with Marinated Cucumber Salad

Time: 20 minutes

This super-simple, idea-to-table-in-20-minutes dinner is great for a night where you’re behind in your veggie 7-a-day, but want something full of flavor!  The bit of Dijon mustard in the cabbage brings out the natural cabbage and onion flavors, but feel free to sub in herbs or veggies you have on hand.  Turmeric is amazing, particularly with coconut oil … or dill, sliced fennel, or finely diced carrot for a sweeter taste.  Let me know if you find a great flavor profile you’d like to share!

For the Cabbage-Onion Sauté:
1/3 – 1/2 medium head organic green or Savoy cabbage, sliced (can be thin or thick, your choice)
1 medium organic onions, sliced
1 Tbsp. organic coconut oil, or butter
Salt
Pepper, freshly ground
Optional: 1 tbsp grainy Dijon mustard

For the salad:
1 organic cucumber, thinly sliced
4 tbsp rice wine vinegar (with no sugar), or white wine vinegar
1 tbsp olive oil
salt and freshly ground pepper to taste
1/2 organic red pepper, sliced into strips
1+ cups arugula

Optional: 1/2 sliced avocado on the side

Melt coconut oil or butter over medium-high heat and add the cabbage and onions. Cook, stirring frequently, for about 10-15 minutes or until soft (to your taste) and lightly browned. Stir in the dijon mustard and let melt into the vegetable mixture for at least a minute or so before plating.

After adding the cabbage and onions to the pan, thinly slice the cucumber, sprinkle with the rice vinegar, then the oil, then the salt and pepper, then stir. Let rest until the Cabbage/Onion mixture is ready.

To plate: serve the cabbage/onion mixture. Beside this, put the arugula, top with the red pepper, then place the cucumber slices over all (the oil and vinegar will fall over the arugula). Slice the avocado (yeah, it’s optional, but really? :-)) and place with the salad, or next to the cabbage. This will all come together on the plate delightfully.