½ cup chopped broccoli
½ cup chopped mini yellow, red, orange peppers
8 garlic cloves sliced
2 mid -sized jalapeno peppers (grown in my garden & frozen)
1 tablespoon extra virgin olive oil
1 teaspoon powdered chicken broth
2 tablespoons water
Combine the hot jalapeno peppers, garlic, olive oil, chicken broth and water in a saucepan. Let them simmer on medium for 4-5 minutes in order to flavor the sauce created. Sprinkle the purple cabbage over the garlic and jalapeno mixture. Sprinkle the chopped mini yellow, red, and orange peppers over the cabbage. Sprinkle the broccoli over the mixture last. Cover the pan and allow vegetables to cook on medium. It generally takes only 5 minutes or less for the dish to cook completely. All vegetables should still have a little crunch in them. Serve as a side dish with brown rice and grilled salmon, flounder or chicken breast.