Red Cabbage and Field Greens

There is something really satisfying about going to a fresh produce market and finding colorful vegetables in season, bringing them home, and then being inspired to creatively cook and serve them to your family. I found the most beautiful red cabbage, some red and green onions and carrots. I had picked some Mallow -- my favorite field greens -- at our friend's garden here in Aswan. I decided to pair these together as simple as possible and the results were so aromatic it brought my husband running into the kitchen to see what was for dinner! It was also wonderfully delicious with the field greens. 

1 red cabbage, trimmed and sliced and chopped fairly thin
2-3 small red onions, chopped
several green onions, chopped roughly
2 carrots, peeled and chopped into small rounds
2 tablespoons of Ghee (clarified butter), butter, or oil
handful of mallow field greens, destemmed and chopped roughly (or you can use spinach or kale as a substitute)
2 Tablespoons of apple cider vinegar
1 teaspoon of honey
1 teaspoon of mustard
salt and pepper to taste

In a heavy bottomed stainless steel pot, sauté the onions in Ghee over medium low heat. When they begin to be translucent, add the carrots and stir until the carrots begin to soften; add the chopped cabbage and continue to stir, taking care that it does not burn. Allow it to brown up a bit as it will enhance the flavor. Cover and steam a little and continue cooking until the cabbage is tender.

We served this with a bit of homemade ricotta cheese but it is delicious on its own or served as an accompaniment with your main dish.