The older I get the more I like to eat in peace. I like to enjoy my meal instead of rushing around and stuffing my mouth without thought. 
We went to the Eastern Idaho State Fair last week. The food looked good enough to eat. But fighting the hornets and the lines along with eating standing-up elbow to elbow with strangers seemed a little too daunting. I didn’t feel like I would really enjoy the food as much as I would’ve liked. So we opted out of the fair fare this year.
And another thing. The last week of August I happened to notice a pumpkin ale display at Trader Joes, and pumpkin spice cupcakes along with Halloween themed Snickers Bars at Tom Thumb. I understand wanting to get a jump on the season and squeeze every last retail dime out of each conscious consumer. But August, really? I rebelled by not buying any of it! I’m sure they’re shaking in their corporate boots!
Sautéed Cabbage and Sweet Peppers
Ingredients
- 16 oz. 454 g shredded cabbage (I used a pre-shredded bag of tri-color coleslaw)
- 8.5 oz. 240 g tri-color sweet baby bell peppers (seeded and sliced)
- Kosher Salt and Coarse Ground Black Pepper ~ ½ tsp. each
- 1 Tbsp. Italian seasoning I used Italian Garden from Homemade Dressings
- 1 Tbsp. garlic and herb butter I used Epicurean Garlic and Herb Butter
- 2 oz. 56 g fresh mozzarella cheese (coarsely grated or cubed)
Instructions
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In a large, dry, pot over medium heat add the cabbage.
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Stir until the cabbage begins to sweat.
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Let the cabbage sweat for 3 to 5 minutes then add the peppers.
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Add the salt, pepper, and the Italian seasoning.
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Stir until the peppers begin to soften (~ 3 to 5 more minutes).
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Turn the heat to medium-low and add the butter.
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Sauté the vegetable in the butter for ~1 to 2 minutes until the vegetables are well coated.
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Spoon vegetables onto plates or bowls, top with cheese, and EAT!!!
I’m super bored with pumpkin spice anyway. Yesterday I saw pumpkin spice Twinkies and Hostess Pumpkin Spice Cupcakes. Yep, I’m over it!
