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   Dee's Triple-C Super Side Dish
  Sautee'd cabbage/carrots/cucumber
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  This is a good dish for

	- boosting the immune system
	- using left over veggies
	- people with chewing problems
	- introducing cabbage (superfood) to the diet
	- people who like pickled or sweet/sour foods

   Tip:  **Cook foods low & slow** - better for your health!
           I use the (c)WonderBag for most of my cooking
	   - it's like having an indoor fire pit
	   - saves 2/3 energy cost
	   - keeps nutrients in the food
	   - see demo of this great bag: https://youtu.be/5HJM_sjb4ZA
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   Notes:
	- A little more or less of the ingredients is fine.
	- You can also skip the cooking & just make it a raw foods salad
	- Add organic beets - process like the carrots - if you like.


   Ingredients:  1/2 head of cabbage
		 1/2 small pkg. baby carrots -or- 6-8 regular carrots
		 1/2 cucumber (whole is ok)
		 1/2 cube butter
		 1/4c (or to taste) seasoned rice vinegar
		 2T gluten free soy sauce
		 1/4c sun dried fresh parseley/cilantro mix
		 1tsp sugar
		 salt & pepper / 1T turmeric
		 my secret ingredient: 2-3T organic Spanish smoked paprika

   1. Wash & par-boil baby carrots until medium soft, cool in fridge
   2. Wash and shred or cut the cabbage into fingernail size bits
   3. Melt butter in large pot. Add everything but cartots & cucumber
   4. Cover and simmer until cabbage is soft but chewy.
   5. Shred carrots & add to pot. Add a couple spoons more water.
   6. Peel, wash & cut cucumber into tiny diced bits. Add to pot.
   7. Turn off heat, cover pot & let veggies steep in the yummy sauce.
	*or place pot in the WonderBag for 1-2 hours

There is enough to
- freeze a dinner size portion
- have a lovely sample dish
- cover & store the rest in the fridge for up to 4 days.

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