Cabbage-Onion Sauté with Marinated Cucumber Salad

Ingredients

• CABBAGE SAUTÉ: 1/3–1/2 medium head organic green or Savoy cabbage, sliced
• 1 medium organic onion, sliced
• 1 tbsp organic coconut oil, or butter
• Salt and freshly ground pepper
• Optional: 1 tbsp grainy Dijon mustard
• CUCUMBER SALAD: 1 organic cucumber, thinly sliced
• 4 tbsp rice wine vinegar (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

Instructions

1. 1Melt coconut oil or butter over medium-high heat and add the cabbage and onions. Cook, stirring frequently, for about 10–15 minutes until soft and lightly browned. Stir in the Dijon mustard and let melt into the vegetable mixture for at least a minute before plating.
2. 2After 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, and stir. Let rest until the cabbage/onion mixture is ready.
3. 3To 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 and place with the salad or next to the cabbage.
4. 4This will all come together on the plate delightfully.