Squash and Cabbage Saute

I've had this recipe marked in my book for a while, since I had so much cabbage earlier in the summer. Now that I have zucchini and peppers ready in the garden, it was time to make this recipe at last. I paired it with the goulash I posted yesterday.

For this recipe, you will need:
About 1/4 head cabbage
1 green bell pepper
1 med. zucchini
vinegar
thyme
oregano
salt & pepper

Directions: 

Heat a skillet and add 2-3 tbsp. butter.

Add 2-4 c. cabbage, shredded or sliced thinly.

Add 1 chopped green pepper (about 1 c.)

Add 1 medium zucchini, chopped (about 2-3 c.)

Saute about 10 mins, stirring a few times, until zucchini is just getting tender.

Add some thyme and oregano. A pinch of each, fresh if possible, but dried is fine, too.

Salt and pepper to taste. I like a lot of pepper.

And 1 tbsp. apple cider vinegar.

Stir in the seasonings and serve immediately.

 This recipe was really good. Usually, I'll make a vegetable side dish and think it wasn't really worth the effort, because it's just as good simply steamed with a bit of butter and salt added. But this was really good. Definitely worth the small effort. The flavors went together incredibly well. One of the best vegetable sides I've made.