Sautéed Red Cabbage and Vegetables

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This mighty combination is so versatile. We had it tonight with Bacon-Wrapped Chicken. We had it recently with a smoked ham and quinoa.
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It’s also SERIOUSLY AMAZING the next day with over medium eggs.
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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.
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Next, I start chopping up 1/2, maybe 3/4 of an organic red cabbage. I throw that into the vegetables and stir OFTEN!
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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!