Cabbage, caraway/green onion/carrots/bell pepper

I love cabbage and all cruciferous vegetables so much I could eat them every day.  My husband? Not so much.  So I try to do different things to them to make him more intrigued. 

This recipe turned out even more delicious than I anticipated, considering I just threw a bunch of stuff in a pan based on what was handy.

Here's what to do:

1/2 head cabbage, shredded up as for coleslaw (better yet - just use a bag o' coleslaw mix already shredded)
EVOO
1/2 tsp caraway seeds
2 green onions, sliced (use what you have -- shallot, garlic, white onion, red onion, etc. - whatever!)
3 mini bell peppers (or 1/2 bell pepper) sliced, fajita-style
1 carrot, grated
splash of white wine (whatever you're drinking and/or whatever you've got for cooking wine)
splash balsalmic vinegar
splash apple cider vinegar
salt/pepper/no salt seasoning

Heat EVOO in pan over medium and add green onions and caraway seeds. 

Slice the bell peppers while that sautees and throw them into the pan and give it a good swirl. 

Shred up the cabbage and add that to the pan and toss using tongs to make sure it gets coated with the delicious oil.

Add the carrot after the cabbage has had a minute or two to cook, and throw in a splash of wine.  Season to taste with salt/pepper/no salt seasoning.

Let the cabbage sit awhile in the pan, developing YUMMY caramelization on the bottom (mine got burned and it was GLORIOUSLY delicious -- I am not kidding, it tastes like candy).  Stir infrequently for approximately 15 minutes. 

Just before serving, add in the balsalmic (sweetness) and the apple cider vinegar (tart).  Reseason to taste with salt/pepper/no salt seasoning and devour.

The Paleo diet doesn't allow for sugar, but the bell pepper and the little bit of balsalmic vinegar gives it just the right touch of sweetness .. I never would have thought to put bell pepper with cabbage, but this is definitely one that will have a do-over.

The mini bell peppers were like $4 for a 2 lb. bag at Costco and they've stayed fresh for quite some time.  I'm trying to sneak them into things ... what a delicious surprise.

Even my husband liked it.