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.
Paleo vegetable side dish made with one of our recipes, with eggs for breakfast.
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!