Sauteed cabbage

It's 8C and overcast today, like it's trying to rain.

The gym was crowded today, of course, Monday morning. I didn't get to use a few of the weight machines as I didn't want to wait around.

I was at the grocery store today and decided I should start buying the tuna with less mercury. So I made a point to check it when I got home. Albacore canned tuna (white tuna) is the one to avoid due to the higher mercury levels. It seems skipjack, yellowfin and tongol have much lower levels as they are smaller fish. They recommend 1 to 4 servings per week for women and children under age 11. So we try not to have it more than once or twice a week. It's good, quick food that everyone likes, however. I also didn't take any of the plastic grocery bags and took my groceries to the car and packed them in the re-usable bags I had in the trunk.

I just made some delicious sauteed cabbage, i think I'll be doing all my vegetables like that this week, it's pretty simple:

Sauteed Cabbage

half a cabbage, finely chopped
2 tbs non hydrogenated margarine
1 tbs olive oil
2 cloves minced garlic
1 tsp mustard
half an onion chopped
half a tomato chopped
half a cup of vegetable or chicken or beef broth (low sodium, even better)
half a cup of water

First, heated a couple of tablespoons of margarine, a tablespoon of olive oil, then added half a chopped onion, and the mustard and some minced fresh garlic cloves. Add half a chopped tomato and then stirr in the cabbage. Add half a cup of low sodium vegetable stock, and half a cup of water. Cover and simmer for 20 minutes.

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