I apologize in advance for the following pictures’ poor quality. My sister borrowed my camera for this week, so I’m taking the pictures with my phone. Not very good quality photos, but trust me when I say the food tastes good!
Sauteed Cabbage and Oregano
~This might be my favorite side dish-ever. It is fresh enough for the summer, and hearty enough for the winter. Above all, it is simple to make. Leftovers make great additions to salads.
Serves 8
Ingredients
- 1 head of cabbage, chopped (any color)
- 1 large tomato, chopped
- 1 medium-sized onion, chopped (any color)
- 3 Tablespoons apple cider vinegar
- 1 teaspoon olive oil
- 1 Tablespoon oregano
In a saucepan, saute the onions with the olive oil on medium heat. Next, add the tomato, cabbage, vinegar, and oregano. Stir as needed to prevent burning. Cook until the cabbage is golden and soft, about 15 minutes.
Also I found a great gluten-free, grain-free replacement for Hamburger buns: Tomato Slices! Thought-provoking, mind-prodding question of the day:
Ketchup or mustard?
I’m a mustard girl all the way! Never have liked ketchup (it is always full of sugar anyway!).
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